Pancakes with Apricot-Bourbon Sauce Recipe

Make sauce: Place oven rack in middle position and preheat oven to 400°F. Lightly butter a glass baking dish.

In a medium bowl, stir together apricots, vanilla, and bourbon until combined. Add cinnamon and brown sugar and stir until apricots are evenly coated. Let rest 5 minutes. Dot apricots with butter and bake until fruit is soft and juices are bubbling, 25 minutes. Let cool while making pancakes.

Make pancakes: Melt two tablespoons butter; set aside. In a large bowl, whisk together sugar, flour, baking powder, and salt. Add milk, melted butter, and eggs and whisk until mixture is smooth.

Heat a large griddle or frying pan over medium high heat. Add remaining one tablespoon of butter and melt, coating pan. Drop batter onto pan, creating 3-inch circles. Cook until top is bubbling and bottom is lightly browned, then flip and continue until cooked through, about 1 minute more. Makes about 16 3-inch pancakes.

Place four pancakes on each plate, top with apricot-bourbon sauce and serve immediately.