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Roasted Apricot Pancake Stack
- 1kg fresh ripe apricots, halved and pitted
- 1 tbsp Selati Demerara sugar
- 1 vanilla pod, seeds scraped
- 2 tbsp Maple syrup
- 1 tbsp fresh thyme leaves
- 4 1/2 cups milk
- 1 vanilla pod (use pod scraped from the apricots)
- 3 eggs
- 1 cup Selati castor snow
- 21/2 tbsp flour
- 21/2 tbsp corn flour
- Half of the roasted apricots, pureed until smooth
- 21/2 cups milk
- 4 eggs
- 2 tbsp canola oil
- 22/3 cups cake flour
- Selati Icing Snow to dust
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Preheat oven to 180 ̊C.
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In a bowl, toss together apricots, Demerara, vanilla seeds, maple syrup and thyme then place into a roasting dish in one single layer.
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Roast for 25 minutes or until the apricots have softened, remove from the oven and leave to cool to room temperature.
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For the filling, Place milk and vanilla pod into a pot and bring to the boil.
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In a bowl, whisk together the eggs, sugar, flour, corn flour
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Pour the boiling milk into the egg mixture, while continuously whisking.
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Return mixture to the pot and cook on medium heat until the mixture thickens.
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Remove from the heat, discard the vanilla pod then stir in the pureed apricots.
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Cover with cling film and leave to cool completely at room temperature.
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For the pancakes, whisk together the milk, eggs and oil.
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Slowly whisk in the flour to form a thin, smooth batter.
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Heat a lightly greased pan then add a ladle of batter.
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Lift and tilt the pan to spread batter around pan.
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Cook on one side until bubbles form on the surface.
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Flip over and cook on the other side for a minute.
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To assemble, place a pancake onto a cake stand, then spread over some filling, top with another pancake, then spread with more filling – repeat until all the filling and pancakes are used up (the stack should end with a pancake).
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Arrange the remaining roasted apricots on top, then dust with Icing sugar before serving.
