Recipe Menu
Picture of Pancakes with Apricot-Bourbon Sauce Recipe
american breakfast

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1954 kcal 98 %
  • Fat 84 g 130 %
  • Saturated 48 g 241 %
  • Carbs 252 g 84 %
  • Fiber 12 g 48 %
  • Protein 46 g 92 %
  • Cholesterol 518 mg 173 %
  • Sodium 1950 mg 81 %
  • Calcium 1556 mg 156 %
  • Magnesium 122 mg 29 %
  • Potassium 1384 mg 29 %
  • Iron 14 mg 80 %
  • Zinc 4 mg 39 %
  • Phosphorus 2096 mg 299 %
  • Vitamin A 1014 µg 113 %
  • Vitamin C 21 mg 23 %
  • Thiamin (B1) 2 mg 159 %
  • Riboflavin (B2) 2 mg 160 %
  • Niacin (B3) 14 mg 89 %
  • Vitamin B6 0 mg 37 %
  • Folate equivalent (total) 696 µg 174 %
  • Vitamin B12 2 µg 95 %
  • Vitamin D 6 µg 38 %
  • Vitamin E 5 mg 36 %
  • Vitamin K 15 µg 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pancakes with Apricot-Bourbon Sauce Recipe

Ingredients

  • 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

Login or Join to leave a comment

Login Join

Discussion (0)