Apricot Pancake Gateau

Ingredients

125g Flour
2 teaspoon CSR Caster Sugar
Pinch of Salt
1 Egg
1 Yolk
1 1/4 cups Milk (approx.)
2 teaspoons Butter, melted
500g Fresh Apricots, halved and stewed and their syrup
Slivered Almonds, toasted
Whipped Cream

Method

1 : Sift the flour into a bowl with the CSR Caster Sugar and salt. Make a well in the centre and stir in the egg and yolk
and the milk very gradually until batter is smooth.
2 : Add the melted butter and let mixture stand at least 1/2 hour.
3 : Make even sized large pancakes from the batter in the usual way, and keep warm.
4 : Reduce the syrup from the apricots until very thick.
5 : Stack the pancakes one on top of the other in a heatproof serving dish with the apricots between each. Pour the
syrup over and around and bake in a hot oven for 15 mins. Scatter the almonds over the top and serve cut in large
wedges with whipped cream.