Mix flour, egg and milk until smooth and let it swell for about 20 minutes. Coarsely chop the walnuts
Drain the apricots and collect the juice. Halve the apricot halves. Boil up the apricot and lemon juice. Mix starch and 1 tbsp. water until smooth, stir into the juice and simmer for about 2 minutes. Stir in liqueur and apricots
Stir mineral water into the dough. Heat the clarified butter in portions in a coated pan (approx. 20 cm Ø). Make 4 pancakes from the dough, one after the other, and bake them on both sides until golden brown. Keep warm
Arrange pancakes with apricots and walnuts. Dust with icing sugar. Decorate with mint