Apricot Pancakes - cooking recipe

Ingredients

Dry Ingredients
2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour)
1 cup oatmeal (old-fashioned or quick-cooking)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ginger
1/2 teaspoon salt
Liquids
2 1/2 cups milk
1 teaspoon vanilla
1/4 cup molasses
2 tablespoons fresh lemon juice
1/2 cup heavy cream
3 eggs
Other
1 cup chopped dried apricot
1/8 cup walnuts, finely chopped
additional milk (optional)

Preparation

Mix dry ingredients together thoroughly.
Add lemon juice to cream and let sit for 2 minutes.
While cream sits, beat eggs into the milk. Combine with cream, molasses, and vanilla.
Toss apricots and walnuts with the dry mix. Be sure to break up clumps.
Preheat lightly-greased griddle medium to medium-high.
Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. DO NOT OVERMIX or pancakes will not be as light.
Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
Cook until done in the middle - adjusting heat if necessary to avoid burning.
Continue, greasing griddle as necessary, until all pancakes are cooked.
Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don't cook properly in the center.
Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
Leftovers can be eaten cold for breakfast or snacks.
Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.