Cinnamon Pancakes with Apricots

For the apricots:

• 9oz (250g) ripe apricots, pitted and sliced
• ¼ cup honey
• 2 tbsp fresh lemon juice

For the pancakes:

• 1 1/3 cups all-purpose flour
• 2 tbsp sugar
  
  

  1. Simmer the apricots, honey, and lemon juice in a small saucepan over low heat for about 5 minutes, or until the apricots have softened but still hold their shape. Keep warm.

  2. To make the pancakes, sift the flour, sugar, baking powder, and cinnamon together into a bowl. Make a well in the center. Beat the eggs, buttermilk, and melted butter and pour into the well. Stir until just combined.

  3. Heat a nonstick frying pan over medium heat. Grease with the melted butter. Using a heaping tablespoon for each, spoon the batter into the pan. Cook until bubbles appear on the surface.

  4. Flip the pancakes over and brown the other side. Transfer to a clean kitchen towel and cover to keep warm while cooking the remaining pancakes.

  5. Immediately serve the pancakes on plates, topped with the hot apricot sauce and a scoop of the farmer's cheese.