Apple Fritter Pancakes
1 cup all-purpose flour
1 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1 cup milk
1 large egg
1 Tbsp. canola oil
2 tart apples
In a large bowl, stir together the flour, sugar, baking powder and salt.
In a smaller bowl, whisk together the milk, eggs and oil; add to the dry ingredients and whisk just until combined. Don’t worry about getting all the lumps out – overmixing may result in tough pancakes.
Set a large, heavy skillet over medium-high heat and spray it with non-stick spray or drizzle it with oil, then swirl it to coat the pan. Turn the heat down to medium-low and wipe the pan out with a paper towel.
Cut the apples crosswise into 1/4-inch thick slices; remove the middle core (if needed) with the tip of a sharp knife. Dip the apple slices into the pancake batter and place in the hot pan; cook, turning with a thin spatula, until golden on both sides. Repeat with remaining apples and batter.
If you need to keep the finished pancakes warm, keep them uncovered on a plate in a 250ºF oven. Serve warm, with butter and maple syrup. Makes about 12-18 apple fritter pancakes.
