Fluffy Apricot Pancakes

Sift the 250 g all-purpose flour together with the 0.5 teaspoon baking soda and 1 packet baking powder. Add the 2 tablespoons sugar, 2 packets vanilla sugar, and 1 pinch salt, then mix the dry ingredients together.

Add the 2 eggs, 1 dl milk, 50 g melted butter, and 0.5 dl yogurt. Stir with a wooden spoon or spatula until the batter is smooth and free of lumps.

Wash and pit the 500 g firm apricots. Halve three apricots and cut them into thin slices or wedges. Dice the remaining apricots and fold the diced fruit into the pancake batter.

Heat a frying pan and brush it with melted butter. Arrange several apricot slices in a flower or pinwheel pattern, then spoon a small amount of batter over the fruit.

Cover the pan with a lid and cook until the underside of the pancake is golden brown.

Carefully turn the pancake with a spatula. Cover the pan again and cook the other side until golden and cooked through.

Serve the finished pancakes stacked on top of one another. Drizzle with honey or maple syrup if desired. You can also serve them with whipped cream, a scoop of ice cream, or pieces of fresh apricot.