Best 7 Apricot Sauce For Waffles Or Pancakes Recipes

APRICOT SAUCE

Steps:

• In a sauceman, blend the cornstarch & sugar, then add the nectar.
• Heat, stirring constantly, until thickened.
• Remove from the heat & add the rest of the ingredients & mix well.
• Serve warm or chilled.

APRICOT SAUCE FOR WAFFLES OR PANCAKES

Steps:

• Blend ingredients thoroughly.
• Serve over waffles or pancakes.

APRICOT SAUCE

Steps:

• Put the apricot puree and water in a small saucepan and bring to a simmer over medium heat. Reduce the heat to low and simmer gently, stirring often with a heatproof rubber scraper, until reduced by half. Don't let this scorch.
• Cover with plastic wrap and chill for at least 2 hours before serving.

QUICK FRESH FRUIT SAUCES FOR YOGURT, PANCAKES, AND WAFFLES

Steps:

• Peach or Nectarine Sauce: Combine 2 cups finely diced peaches or nectarines with 2 to 3 teaspoons all-fruit peach or apricot preserves. Stir together well.
• Strawberry or Strawberry-Blueberry Sauce: Combine 1 pint thinly sliced strawberries (or 1 cup each blueberries and sliced strawberries) with 2 to 3 teaspoons strawberry jam. Stir together well.
• Pear and Mango: Perfect for winter! Combine 1 cup diced, peeled pear and 1 cup diced mango with 2 to 3 teaspoons peach or apricot all-fruit preserves. Stir together well.
• Purely Mango: Combine 2 cups diced mango with 2 to 3 teaspoons mango, peach, or apricot all-fruit preserves. Stir together well.

BREAKFAST APPLESAUCE FOR PANCAKES, FRENCH TOAST OR WAFFLES

Steps:

• In a sauce pan mix sugar, flour & water.
• Add the apples.
• Cook over medium heat until it bubbles.

APRICOT PANCAKES

Steps:

• Mix dry ingredients together thoroughly.
• Add lemon juice to cream and let sit for 2 minutes.
• While cream sits, beat eggs into the milk. Combine with cream, molasses, and vanilla.
• Toss apricots and walnuts with the dry mix. Be sure to break up clumps.
• Preheat lightly-greased griddle medium to medium-high.
• Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. DO NOT OVERMIX or pancakes will not be as light.
• Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
• Cook until done in the middle - adjusting heat if necessary to avoid burning.
• Continue, greasing griddle as necessary, until all pancakes are cooked.
• Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don't cook properly in the center.
• Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
• Leftovers can be eaten cold for breakfast or snacks.
• Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.

APRICOT PANCAKES WITH HONEY BUTTER

Steps:

• For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.
• Sift the flour, bicarbonate of soda and a small pinch of salt into a bowl, then stir through the sugar and make a well in the centre. Beat together the egg and milk, then gradually pour into the well, stirring slowly, to avoid creating lumps. Stir in the apricots.
• Heat a non-stick frying pan over a low heat and add a little oil. Drop in 4 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve