Apricot Crisp Pancakes

Ingredients

All-purpose flour

1 cup

Baking powder

2 teaspoons

Salt

1/4 teaspoon

Granulated sugar

2 tablespoons

Milk

3/4 cup

Egg

1, beaten

Unsalted butter

3 tablespoons, melted

Apricots

1 cup, diced

Old-fashioned oats

1/2 cup

Brown sugar

1/4 cup

Cinnamon

1 teaspoon

Additional butter

for greasing the skillet

Maple syrup

for serving

Instructions

1. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
2. In a separate bowl, whisk together the milk, beaten egg, and melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
4. Fold in the diced apricots, ensuring they are evenly distributed throughout the batter.
5. In a small bowl, mix together the oats, brown sugar, cinnamon, and remaining melted butter to create the crumble topping.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
7. Pour 1/4 cup of the pancake batter onto the skillet for each pancake, and immediately sprinkle a spoonful of the crumble topping over each pancake.
8. Cook until bubbles form on the surface of the pancakes, about 2-3 minutes. Flip and cook for another 1-2 minutes, until golden brown.
9. Serve the pancakes warm with a drizzle of maple syrup and additional diced apricots, if desired.