Cinnamon Pancakes with Apricots

• 9 oz (250g) ripe apricots, pitted and sliced
• 1/4 cup honey
• 2 tbsp fresh lemon juice
• 1 1/3 cups all-purpose flour
• 2 tbsp sugar
• 1 1/4 tsp baking powder
• 1/2 tsp ground cinnamon
• 2 large eggs
• Scant 1 cup buttermilk
• 4 tbsp butter, melted, plus more for the griddle
• 8 oz (230g) farmer's cheese, for serving

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.
2. Keep warm.
3. To make the pancakes, sift the flour, sugar, baking powder, and cinnamon together into a bowl.
4. Make a well in the center.
5. Beat the eggs, buttermilk, and melted butter and pour into the well.
6. Stir until just combined.
7. Heat a nonstick frying pan over medium heat.
8. Grease with the melted butter.
9. Using a heaping tablespoon for each, spoon the batter into the pan.
10. Cook until bubbles appear on the surface.
11. Flip the pancakes over and brown the other side.
12. Transfer to a clean kitchen towel and cover to keep warm while cooking the remaining pancakes.
13. Immediately serve the pancakes on plates, topped with the hot apricot sauce and a scoop of the farmer's cheese.

honey, lemon juice, flour, sugar, baking powder, ground cinnamon, eggs, buttermilk, butter, s cheese

Taken from www.cookstr.com/recipes/cinnamon-pancakes-with-apricots (may not work)