Apricot Crumble Pancakes

Ingredients

• All-purpose flour (1 cup)
• Baking powder (2 teaspoons)
• Salt (1/4 teaspoon)
• Granulated sugar (2 tablespoons)
• Milk (1 cup)
• Egg (1, beaten)
• Unsalted butter (2 tablespoons, melted, plus more for cooking)
• Apricots (1 cup, diced)
• Brown sugar (1/4 cup)
• Cinnamon (1 teaspoon)
• Oats (1/2 cup)

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 butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; be careful not to overmix.
4. Gently fold in the diced apricots, ensuring they are evenly distributed throughout the batter.
5. In a small bowl, combine the brown sugar, cinnamon, oats, and cold butter. Use your fingers or a fork to mix until crumbly.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
7. For each pancake, pour about 1/4 cup of batter onto the skillet. Immediately sprinkle a spoonful of the crumble topping onto each pancake.
8. Cook until bubbles form on the surface of the pancake, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes or until golden brown.
9. Serve the pancakes warm, drizzled with maple syrup and topped with additional fresh apricots, if desired.