Recipe: Apricot Pancakes with Ginger Apricot Honey - IN Kansas City Magazine

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1/4 cup granulated sugar
• 1/2 cup diced apricots (you can use canned if fresh is not available)
• 3 eggs
• 2 cups buttermilk
• 4 tablespoons melted unsalted butter
• 1/2 cup apricot preserves
• 1 cup honey
• 1 teaspoon fresh ginger