Apricot pancakes
Instructions
Drain the apricots, spolverizzarle of sugar and sprinkle with 1 glass of brandy.
Leave to marinate for 1 hour.
Beat the egg yolks with milk, add 1 teaspoon oil and 1 pinch of salt and, little by little, the sieved flour; then add the grated lemon rind.
Mount 1 egg white until foamy and add to the batter.
Drain the apricots and pass them into the batter, then FRY them in hot oil and spolverizzarle of icing sugar.
Ingredients and dosing for 4 persons
- 500 g of apricots in syrup
- Sugar
- 1 dram of brandy
- 2 eggs
- 1 teaspoon of olive oil
- 1 glass of milk
- 100 g of flour
- 1 lemon
- Icing sugar
- 1 pinch of salt