Makes 4 – 5 Pancakes

Ingredients

Pancakes

  • 2/3 c Flour
  • 4 oz Milk
  • 1 Egg
  • 1 pinch Salt
  • 1 tbs Oil, plus more for pan
  • 1 pinch Baking powder
  • 1 tsp Vanilla sugar
  • 1 tbs Sugar

Bailoni Gold-Apricot Sauce

  • 1 tbs Bailoni Gold-Apricot Jam
  • 1 tbs Bailoni Gold-Apricot Liqueur
Instructions
  • Blend all pancake ingredients together until it makes a smooth batter.
  • Coat a skillet with about 1 tbs oil.
  • Over medium heat, pour ¼ c batter or desired amount for larger or smaller pancakes
  • Flip when the pancake begins to cook through and the edges start to crisp.
  • Cook until it is golden on both sides (NOTE: these will look like thicker crêpes).
  • Warm up the Bailoni Gold-Apricot Jam and then mix with with Bailoni Apricot Liqueur.
  • Spread over the pancakes.
  • Optional: add pecans and cinnamon