I'm heading to Vancouver this weekend, to cook with apples from BT Tree Fruits at the Wellness Show. (It's Apple Month! And if you pop over to the website and vote for your favourite recipe - mine is among them - you could win a fab trip for two to the Okanagan. (And if I win, the Calgary Interfaith Food Bank gets $1000!)
One of the recipes I'll be making on the cooking stage are these apple fritter pancakes. You slice an apple crosswise into rings, dip them in pancake batter, and cook them in a hot skillet, just like a regular pancake. The result - apple-filled pancakes that make a wonderfully warming winter breakfast.
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.