Saturday, March 3, 2012

Maple Apple Rings

This looked heavenly to me, I'm always looking for ways to incorporate fruit into my breakfast dishes. Light and fluffy like a pancake, with a sweet, soft ring of apple inside. Forget the forks, we found dipping them in syrup was the best way to eat them, yummy! We sat satisfied after our delicious Saturday breakfast, sticky fingers and fully bellies :) Here's how to make em:

Maple Apple Rings


  • 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 (to make sour milk, add 1 1/2 tsp vinegar or lemon juice to 1/2 cup regular milk) plus more to adjust for consistency
  • maple syrup


Slice apples crosswise into 1/8" thick rings. (a mandolin slicer works great for this, I didn't have one, so just sliced as thin as I could get em)

Whisk together flour, baking power, baking soda and salt. Beat in eggs and buttermilk (or sour milk), mixing just until incorporated.

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.

Cook apple rings on skillet until golden brown, turning once. Important part- Skillet temp needs to be around med-low... if the skillet is too hot, the outside dough will burn before the apple inside starts to soften.

You'll see the tops starting to bubble (as with normal pancakes) and thicken, this is the time to flip em. Be patient, you want your apple nice and soft inside!

Serve with maple syrup. Enjoy! :)