Apple Ring Pancakes Delight (Print Version)
# Ingredients:
→ For the pancakes
01 -
1 cup (240g) plain yogurt
02 -
2 large eggs
03 -
1 teaspoon vanilla extract
04 -
2 tablespoons sugar
05 -
1 tablespoon melted butter
06 -
1/4 teaspoon salt
07 -
1 1/2 teaspoons baking powder
08 -
1 cup (125g) flour, spooned and leveled
→ Additionally
09 -
4 small apples (20oz/570g), soft variety (e.g., Gala)
10 -
Clarified butter or vegetable oil for frying
11 -
Powdered sugar or cinnamon sugar to sprinkle
# Instructions:
01 -
Add the yogurt, eggs, vanilla extract, sugar, melted and cooled butter, salt, and baking powder to a large bowl. Whisk together until combined. Slowly add the flour, whisking constantly until just combined. Do not overmix the batter. Set aside.
02 -
Peel the apples and remove the core using an apple corer or a sharp thin knife. Cut into 1/3 inch (5-7 mm) slices and set aside. Avoid cutting thicker slices to ensure the apples soften properly.
03 -
Heat clarified butter or oil in a frying pan over medium heat. Dunk each apple ring in the batter and place in the pan. Remove excess batter from the center of each ring with a small spoon if necessary. Cook over medium heat until browned on one side; then flip and continue cooking until golden and cooked through. Ensure the pancakes are not overly soft in the center to avoid raw batter. Transfer them to a plate and repeat with the remaining apple rings.
04 -
Sprinkle the cooked pancakes with powdered sugar (when slightly cooled) or with vanilla or cinnamon sugar (when warm). Serve and enjoy.
# Notes:
01 -
Use the 'spoon and level method' to measure flour accurately: Fluff the flour, spoon it into the measuring cup, and level it off with the back of a knife to avoid adding too much and drying out the pancake batter.
02 -
Traditional recipes use milk instead of yogurt. Yogurt thickens the batter, eliminating the need for additional flour and creating a coating that results in soft and fluffy pancakes.