For a special breakfast, serve each guest a mini stack of pancakes topped with a sweet sauce made from bourbon roasted apricots.
- For Apricot-Bourbon Sauce:
- 6 apricots, pitted and cut into 1/2-inch pieces
- 1 teaspoon vanilla extract
- 1 teaspoon bourbon
- 1/4 cup light brown sugar
- 1 1/2 teaspoons cinnamon
- 2 1/2 tablespoons cold unsalted butter, diced
- For Pancakes
- 2 teaspoons sugar
- 1 1/2 cups (7.5 ounces) all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 1/4 cups milk
- 3 tablespoons unsalted butter, divided
Make sauce: Place oven rack in middle position and preheat oven to 400°F. Lightly butter a glass baking dish.
In a medium bowl, stir together apricots, vanilla, and bourbon until combined. Add cinnamon and brown sugar and stir until apricots are evenly coated. Let rest 5 minutes. Dot apricots with butter and bake until fruit is soft and juices are bubbling, 25 minutes. Let cool while making pancakes.
Make pancakes: Melt two tablespoons butter; set aside. In a large bowl, whisk together sugar, flour, baking powder, and salt. Add milk, melted butter, and eggs and whisk until mixture is smooth.
Heat a large griddle or frying pan over medium high heat. Add remaining one tablespoon of butter and melt, coating pan. Drop batter onto pan, creating 3-inch circles. Cook until top is bubbling and bottom is lightly browned, then flip and continue until cooked through, about 1 minute more. Makes about 16 3-inch pancakes.
Place four pancakes on each plate, top with apricot-bourbon sauce and serve immediately.