It is a perfect recipe for summer, without turning on the oven. It is ready in 10 minutes and cooked in a skillet over low heat. It keeps for at least 3 days in a cool place.
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First, beat the eggs with the oil and water.
Then sift the flour and baking powder and make a smooth batter.
Finally, add the apricots cut into pieces.
Pour into a pan (about 20 cm) and cook for about 40 minutes (20 per side) over low heat (otherwise it will brown too much like it happened to me 😂).
Store in a cool, dry place
| Energy (kcal) | 329.1 |
| Carbohydrates (g) | 45.75 |
| of which sugars (g) | 1.15 |
| Fat (g) | 12.71 |
| of which saturates (g) | 2.11 |
| Protein (g) | 10.07 |
| Fibre (g) | 1.35 |
| Salt (g) | 0.57 |
