Monday, 31 August 2009

Apple Fritter Pancakes

Note: This blog post was updated and revamped March 6, 2013.
Original post was on Aug 31, 2009

Everyone knows that I'm Canadian, eh?  Because of this fact I not only have a compulsion to say 'eh' and add an extra 'u' here and there but I also have a mild maple syrup addiction. 

Maple syrup is Awesome in liquid form.  One of the things that makes spring real to me and gets me rather giddy is seeing those little metal buckets hanging off the local trees.  That means that the maple sap is bein' tapped and that fresh maple syrup is on it's way to my table! 

In the Bookworm Household we think that one of the BEST foods to eat with maple syrup are apple fritters.  A slice of apple dipped in pancake batter then deep fried?!?!  Heaven!  But due to the fact that Brad and I agree that we cannot trust ourselves to buy a deep fryer (we'd try deep frying everything under the sun just for kicks) we cannot opt for making traditional apple fritters at home without signing up for joint by-pass surguries. 

In order to omit the hospital stay I came up with this recipe.  This recipe is a very close second in terms of 'The Apple Fritter Factor'.  You still have homemade pancake batter hugging a delicious slice of apple that you can drizzle with maple syrup to your heart's delight!

I just made these for supper tonight (breakfast for supper gets me extra "Cool Mom Points") so I thought that I'd vamp up my original post of this recipe which I wrote back in 2009 with some pictures and some witty dialogue.  Enjoy!

Apple Fritter Pancakes
Yield: approximately 10 pancakes

1 egg
2 tbsp vegetable oil
1 to 1 1/4 cup buttermilk (** see note below)
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp white or brown sugar
3/4 tsp cinnamon
1/4 tsp nutmeg
2 large, tart apples (ie. MacIntosh)
Buttermilk Note: I never keep buttermilk in my fridge. Instead I add 1 tbsp of white vinegar to one cup of 1% milk. Let it sit for 5 minutes until it becomes thick. 
In a small bowl, combine egg, vegetable oil and buttermilk; mix well. In a medium bowl, combine flour, baking powder, baking soda, salt, sugar, cinnamon and nutmeg; mix well.

Add wet ingredients to dry ingredients and mix until just combined. DO NOT OVERMIX. Add 1-2 tbsp of milk (regular milk will do) to the batter if it is not thin enough.

Peel and core apples (I use the Pampered Chef apple corer). Cut the apples into 5 or 6 rings. Set aside

Spray a large skillet or griddle with non-stick cooking spray. Heat skillet over medium heat. Pout 2 or 3 apples slices in the skillet, making sure they're not close to touching each other.  Pour approximately 1/4 cup of the batter over the rings. See picture below ...

Note: For those of you with eagle eyes, I'd just like to state that yes, I do label my spice bottles that already have a label.  There's three reasons why I do this.  First, I like to be able to see the names of my spices when they're on my stepped spice rack.  Secondly, I'm Type A and lastly, I'm totally and unashamedly addicted to my label maker. :)

Cook pancakes until bubbles form and edges are dry.  Carefully flip each pancake and cook other side for a couple of minutes.

Serve immediately with maple syrup.

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