Pancakes with apricots and mascarpone

Pancake day is almost here, and the Internet is buzzing with the pancake recipes and serving suggestions. There's even a cyberspace rivalry challenge Maple syrup versus Lemon juice and sugar (just follow the hashtag #MapleVLemon). Being the maple syrup camp follower, I'm happy to use the maple syrup in both sweet and savoury pancakes. To encourage me to make more pancakes, lovely people from Clarks Marple Syrup sent me a big bottle of their maple syrup.
I have posted a savoury pancake recipe earlier today. Now it's the turn of the sweet pancakes with apricots and mascarpone.

Pancakes with apricots and mascarpone
Ingredients:
6 apricots
1tsp apricot kernel oil (or any mild vegetable oil)
2tbsp maple syrup
for batter:
2 medium eggs
100ml kefir
200ml milk
100g plain flour
1tbsp sugar
1tbsp apricot kernel oil
for the filling:
mascarpone cheese and maple syrup (1 heaped tbsp of cream cheese + 1tsp maple syrup per pancake)
icing sugar (optional)

Apricots baked with the maple syrup

Halve the apricots and discard stones. Place them in a baking tray, and drizzle with the apricot kernel oil and maple syrup. Roast at 180C for 25+ minutes, until soft but not mushy.
Make the batter by beating the eggs with the milk, kefir, flour, oil and sugar. The batter has to be smooth.
I buy a Polish kefir from Tesco (Mlekovita). Kefir is quite popular in Russia as an ingredient for baking and making pancakes. It adds a light note of acidity and lightness to the pancakes. If you don't have kefir, use 300ml of milk and a couple of tablespoons of Greek style yogurt or even plain yogurt.
Fry each pancake for about 3+ minutes on each side. This batter makes thin crepe-style pancakes, which are perfect for being filled with whatever delectable foods you fancy.

Mix the mascarpone cheese with maple syrup. Spoon it on top of each pancake, add a few apricot halves, fold the pancake. Dust with a bit of icing sugar and enjoy.
This is truly a heavenly combination of flavours.

Yet if you don't fancy this filling, or don't have time to faff with the apricots, just make the pancakes and drizzle with the maple syrup or honey. Less ingredients, but as tasty.

Disclosure: as mentioned in the previous post, I received a bottle of maple syrup and subsidiary fees to buy the ingredients in order to do two pancakes recipe posts. All opinions are mine.

And if you fancy more pancake recipes, have a look at these mouth-watering creations -

Choclette from Chocolate Log Blog made lush Spiced Kefir Pancakes with Manuka Honey and Creme Fraiche Chocolate Sauce;

Janice from Farmersgirl Kitchen cooked delicious Cinnamon Spice Pancakes with Cinnamon Poached Plums;

Jacqueline from Tinned Tomatoes made a batch of lip-licking Chocolate Chip and Raisin Scotch pancakes;

Dom from Belleau Kitchen rocks with his Two-Ingredient Nutribullet Banana Pancakes.