Pancake breakfasts are a weekly event in my house. It’s the perfect way to bring us all together on a Sunday morning, while I flip flapjacks and sip on coffee as we slowly begin our day.
It’s apple picking season now, and while I’ve yet to head to an orchard myself, I’m still buying massive bags of them at the grocery and implementing apples into my daily diet. An apple a day, they say!
In an effort to implement more fruit in a tasty way with pancake breakfast, I figured maybe just slicing up a cored apple and dipping it in batter before pan-frying might just work.
Turns out, it did. Not only did it work, but they were delicious. Almost (almost) like an apple fritter…oh, heavens (insert heart-eye emoji here)! Since apples and cinnamon go together like peanut butter and jelly, there was no hesitation on adding it into the pancake batter.
It’s truly that simple, that delicious, and seasonally appropriate. Will you be trying these this Sunday morning along with us?
- 4 cups of Prepared Pancake Batter of your choice
- 4 Apples, cored and sliced into 1/4 inch thick rings
- 1 Tbsp Ground Cinnamon
- Syrup, Butter, Icing Sugar, Additional Cinnamon *for serving*
- Non-Stick Cooking Spray or Butter (for frying)
- Mixing Bowl
- Non-Stick Frying Pan
- First, prepare your pancake batter accordingly. You can make homemade, or from a mix (we used a mix!).
- Add in your cinnamon, and mix until blended.
- Begin heating your non-stick skillet to a medium heat, using additional non-stick cooking spray or butter for frying.
- After your apples are cored, and sliced into a quarter-inch thickness, using your fingers or tongs, dip into the pancake batter then gently shake off the excess batter before placing it directly onto your non-stick skillet, cooking at a medium heat.
- Cook as you would a normal pancake, flipping half way through, then transferring to a serving plate.
- Stack 'em up, top with butter, syrup and additional cinnamon or icing sugar before serving. Enjoy!