Pancakes with apricot compote

1.

Wash, cut in half and stone the apricots. Bring the fruit juice to the boil, add 1 packet of vanilla sugar. Add the apricots to the sauce and simmer for about 10 minutes. Mix the starch with a little cold water until smooth and bind the fruit juice with it, bring to the boil again.

2.

Let the apricot compote cool down a little. In the meantime, caramelize the sugar in a pan until golden brown and let it cool down a little (viscous). Put the almonds in the caramel and turn them. Spread the caramelized almonds on aluminum foil, let set.

3.

Then roughly chop. Melt fat. Mix the flour, baking powder, 1 packet of vanilla sugar and salt. Whisk the egg with a whisk. Stir in milk and liquid fat. Stir in the flour mixture, tablespoon at a time.

4.

Heat 1 tablespoon of oil in a coated pan. For each pancake (6-7 cm Ø) add 1-2 tablespoons of batter to the pan. Fry over medium heat for about 3 minutes on each side, keep warm. Bake the rest of the batter in the same way.

5.

Makes about 12 pancakes. Serve the pancakes with apricot compote. Drizzle with maple syrup and sprinkle with almonds.