Categories: Apple, Breakfast, Pancake
Ingredients
- 2 medium apples, pared and cored
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, beaten
- 1/2 cup buttermilk or sour milk (see note) plus more to adjust for consistency
- Vermont maple syrup
Directions
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Slice apples crosswise into 1/8" thick rings. (a mandolin slicer works great for this)
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Whisk together flour, baking power, baking soda and salt. Beat in eggs and buttermilk (or sour milk), mixing just until incorporated.
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Heat a large skillet over medium-low heat and grease lightly. Dip apple rings into batter and allow excess batter to drip off. If the batter is too thick, add more buttermilk, one tablespoon at a time, until it is thick enough to stick to the apple ring, but thin enough to have excess drip off. You might want to cook a test apple ring to make sure the batter is to your liking before adding too much milk.
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Cook apple rings on skillet until golden brown, turning once. Skillet temperature is important here because if the skillet is too hot, the outside dough will burn before the apple inside starts to soften. Once again, you’ll probably want to try a test apple ring and adjust the skillet temperature before cooking a bunch of rings at once.
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Serve immediately with maple syrup.