A Pinterest photo popped up on my iPhone. It was fried apple rings, like onion rings, only different. My mouth was drooling. But, instead of a deep-fry batter I wanted to try a pancake batter. If you prefer, try using Bisquick for a quicker start to this super simple breakfast.
I first tried coring the apple with a pineapple corer; my apple corer also slices. Then I had an a-ha moment and sliced the apples horizontally first, then used the smallest biscuit cutter I had. I wanted an even smaller cut out and used the end of the pineapple corer to make smaller holes.
Perfect treat for National Pancake Day. Made it more special with whipped raw cream, real maple syrup and maple-glazed pecans. All from the Salem NH Farmers Market.
- 2 apples
- 1 c all-purpose flour
- 1 tbs brown sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp fleur de sel (French sea salt)
- 1 c buttermilk
- 1 lg egg
- 6 tbs unsalted butter, divided
- 1 tsp apple cider
- Maple syrup, whipped cream, maple-glazed pecans for topping, if desired
What you do:
- Heat oven to 200˚.
- Line baking sheet with parchment paper.
- In lg bowl mix flour, sugar, baking powder, cinnamon, nutmeg and salt.
- Melt 2 tbs butter.
- In another bowl add milk egg and melted butter and mix to combine.
- Whisk milk mixture into flour mixture until just combined.
- Melt 1 tbs butter in sautépan over med heat.
- Slice apple horizontally into thick slices (about 1/2″ thick).
- Dip apple slice into batter and allow excess batter to drip off.
- Place in sautépan and cook for a min or 2, until bubbles form in batter.
- Flip and cook until golden brown, about 1 min.
- Transfer to baking sheet and place in oven to keep warm.
- Repeat with remaining apples, adding more butter to sautépan as needed.
- Serve with maple syrup, whipped cream and maple-glazed pecans, if desired.