Yet another take on the simple formula of the buttermilk pancake. Instead of my usual favourite, which involves chopped pears, this time I added chopped apricots to the batter. Rather bland and woolly when raw, even the briefest contact with heat turns an apricot into something wonderful. It works here; somehow the heat penetrates the fruit despite its swaddling of buttermilk and flour, and the result is delicious.

These are good served with maple syrup and a scattering of toasted, chopped almonds. Chopped almonds added to the batter would also be a nice addition, as would a drop or two of almond extract. I threw over some pomegranate seeds because I had some lying around, to make it look pretty.

That's it, really. I just thought I'd include the lovely photos, taken with Jon's camera. For the pear pancake recipe, click here. Just swap pears for apricots. I am ashamed to say that, despite the enormous height of the pancake stack I made, I was hungry again three hours later.