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Apricot Pancakes

Serves 8


  • 200g Australian creamed cottage cheese
  • 2 cups processed bran
  • 3 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • 2 eggs
  • 1 cup Australian milk
  • 1 cup wholemeal flour
  • 1 tablespoon Australian butter
  • 1 x 850g can apricot halves
  • 1 1/2 tablespoons arrowroot
  • 1-2 tablespoons Grand Marnier or brandy (optional)
  • yogurt, if desired
Download Recipe (PDF)


  1. Combine cheese, bran, sugar, cinnamon, eggs and milk in a bowl and leave to stand for at least one hour. Stir in flour. Melt the butter in a non-stick frying pan and pour in 1/2 cup of mixture, spreading out to make a pancake approximately 12cm diameter. Cook on both sides until browned. Repeat to make eight pancakes. Keep warm. Place the apricots and juice into a saucepan and heat. Mix the arrowroot with Grand Marnier or a little apricot juice and stir into the apricots. Bring to the boil and cook for one minute. Serve 1-2 pancakes per person, pour the apricots and juice over pancake and top with a spoonful of plain or fruit yogurt.


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