Ingredients For Apricot-Bourbon Sauce: 6 apricots, pitted and cut into 1/2-inch pieces 1 teaspoon vanilla extract 1 teaspoon bourbon 1/4 cup light brown sugar 1 1/2 teaspoons cinnamon 2 1/2 tablespoons cold unsalted butter, diced For Pancakes 2 teaspoons sugar 1 1/2 cups (7.5 ounces) all-purpose flour 1 tablespoon baking powder 1/4 teaspoon salt 2 eggs 1 1/4 cups milk 3 tablespoons unsalted butter, divided
Directions 1. Make sauce: Place oven rack in middle position and preheat oven to 400°F. Lightly butter a glass baking dish. 2. In a medium bowl, stir together apricots, vanilla, and bourbon until combined. Add cinnamon and brown sugar and stir until apricots are evenly coated. Let
rest 5 minutes. Dot apricots with butter and bake until fruit is soft and juices are bubbling, 25 minutes. Let cool while making pancakes. 3. Make pancakes: Melt two tablespoons butter; set aside. In a large bowl, whisk together sugar, flour, baking powder, and salt. Add milk, melted butter, and
eggs and whisk until mixture is smooth. 4. Heat a large griddle or frying pan over medium high heat. Add remaining one tablespoon of butter and melt, coating pan. Drop batter onto pan, creating 3-inch
circles. Cook until top is bubbling and bottom is lightly browned, then flip and continue until cooked through, about 1 minute more. Makes about 16 3-inch
pancakes. 5. Place four pancakes on each plate, top with apricot-bourbon sauce and serve immediately.