Recipe for Apricot Breakfast Delight

Apricot Breakfast Delight

Ingredients

.....1 (17 ounce) can apricot halves
.....1 1/2 tablespoons butter
.....2 tablespoons all purpose flour
.....3 tablespoons sugar
.....1 tablespoon lemon juice
.....1/4 cup coarsely chopped pecans
.....1/2 cup whipping cream
.....1 tablespoon powdered sugar
.....1 cup pancake mix
.....1/4 cup powdered sugar
.....Chopped pecans

Preparation

Drain apricots, reserving 1 cup liquid. Cut apricots into fourths.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reserved apricot juice, 3 tablespoons sugar, and lemon juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in apricots and 1/4 cup pecans.

Beat whipping cream until foamy; gradually add 1 tablespoon powdered sugar, beating until soft peaks form. Chill well.

Prepare pancake batter according to package directions, using 1 cup mix. For each pancake, pour about 1/3 cup batter onto a hot, lightly greased griddle or skillet. When pancakes have a bubbly surface and slightly dry edges, turn to cook the other side.

Spoon 1/4 cup apricot mixture down center of each pancake. Roll up, and place seam side down on a warm serving platter or individual plates. Pour remaining apricot sauce over pancakes. Sprinkle with 1/4 cup powdered sugar. Top pancakes with a dollop of whipped cream; sprinkle with chopped pecans, if desired.

Yield: 4 servings