Apple Ring Pancakes
Servings: 4 servings
Ingredients
for the pancakes:
- 1 cup (240g) plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 tablespoon melted butter
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 cup (125g) flour spooned and leveled, not scooped
additionally:
- 4 small apples (20oz/570g), soft variety I used Gala apples
- clarified butter or vegetable oil for frying
- powdered sugar or cinnamon sugar to sprinkle on the pancakes
Instructions
- Make pancake batter: Add the yogurt, eggs, vanilla extract, sugar, melted and cooled butter, salt, and baking powder to a large bowl. Whisk together until combined.1 cup (240g) plain yogurt, 2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons sugar, 1 tablespoon melted butter, 1/4 teaspoon salt, 1 1/2 teaspoons baking powder
- Slowly add the flour, whisking constantly until just combined. (but don't overmix the batter). Set aside.1 cup (125g) flour
- Prepare the apples: Peel the apples and remove the core (you can use an apple core cutter or a sharp thin knife). Cut into 1/3 inch (5-7 mm) slices, set aside. Do not cut thicker slices or the apples won't come out soft.4 small apples (20oz/570g), soft variety
- Cook pancakes: Heat clarified butter or oil in a frying pan (preferably non-stick), over medium heat.
- Dunk each apple ring in the batter. Place apple rings in the pan. If there is too much batter in the middle of the pancakes (where the hole is), take some out with a small spoon - it will be easier to cook the pancakes and they won't be raw in the middle. Cook over medium heat until browned on one side then turn over and cook until golden and cooked through. They should not feel too soft in the middle (indication there is raw batter in the middle). Transfer to a plate and repeat with the remaining apples.
- Sprinkle with powdered sugar (the pancakes should be slightly cooled) or with vanilla or cinnamon sugar (the pancakes should be warm).
- Enjoy!
Notes
- How to correctly measure flour: I’m using the “spoon and level method” so 1 cup of flour in my recipes weighs 125g. Fluff the flour by stirring it in the bag/flour container with a spoon. Spoon the flour and sprinkle it into your measuring cup. Sweep off the excess flour with the back of a knife. Too much flour added to pancake batter will result in dry and dense pancakes. I recommend using a digital scale for perfect and consistent results.
- The traditional recipe for these pancakes is made with milk and not yogurt. I once tried substituting yogurt for milk, and they turned out so good that I’m not going back. The yogurt thickens the batter, eliminating the need for additional flour. The thick batter coats the apples perfectly, making the pancakes incredibly soft and fluffy. If you’d prefer to make a more traditional batter with milk, though, here are the ingredients (the preparation method is the same): 3/4 cup (180g) milk, 2 large eggs, 2 tablespoons sugar, 1 teaspoon vanilla extract, 1 tablespoon melted butter, 1 1/2 cups (190g) flour, 1/4 teaspoon salt, 1 1/2 teaspoons baking powder.
- Calories = 1 serving (1/4 of the recipe). This is only an estimate!
Nutrition
Calories: 411kcal