Recently my wife volunteered to make pancakes for breakfast. I started thinking, pancakes and maple syrup are nice, but how about a change up? I had in mind Jacques Pepin’s cognac apricot sauce, since I’d seen him use that sauce on a lot of dessert items. So why not use the sauce for pancakes? The recipe for this sauce is from Jacques Pepin’s book, Jacques Pepin’s Table (pgs. 432-434) and can be found online here:
The original recipe seemed to be a lot, so I thought I’d make a microbatch:
3 ounces apricot preserves
1 tablespoons lemon juice (maybe yuzu juice, next time?)
1 tablespoons cognac
2 teaspoons julienned lemon peel
1 tablespoons water (optional)
I moved the sauce off to a small bowl and waited for my wife to finish making the pancakes. We tasted one pancake with the maple syrup and another with the apricot sauce. It was rather nice and had a ‘very grown up’ taste, no doubt resulting from the use of the cognac. My wife commented that she would really like to try this on waffles!