Apricot Cobbler Pancakes

Ingredients

• All-purpose flour (1 1/2 cups)
• Baking powder (2 teaspoons)
• Salt (1/2 teaspoon)
• Granulated sugar (2 tablespoons)
• Milk (1 cup)
• Large egg (1, beaten)
• Unsalted butter (3 tablespoons, melted)
• Apricots (1 cup, diced (about 4-5 apricots))
• Brown sugar (1/4 cup)
• Cinnamon (1 teaspoon)
• Unsalted butter (2 tablespoons, cold (for crumble topping))
• Additional apricots (1/2 cup, diced (for serving))
• Maple syrup (for drizzling)

Instructions

1. In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar until well combined.
2. In a separate bowl, whisk together the milk, beaten egg, and melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
4. Gently fold in the diced apricots, ensuring they are evenly distributed throughout the batter.
5. In a small bowl, mix together the brown sugar, cinnamon, and flour. Cut in the cold butter using a fork or your fingers until the mixture resembles coarse crumbs to create the crumble topping.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
7. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately sprinkle a spoonful of the crumble topping onto each pancake.
8. Cook until bubbles form on the surface of the pancake, then flip and cook for another 1-2 minutes, or until golden brown.
9. Serve the pancakes warm with additional diced apricots and a generous drizzle of maple syrup.