Apple pancake rings.
Delicious sliced apple rings covered in pancake batter, and fried to a delicious golden brown. Add some cinnamon and maple syrup. A delicious breakfast, after school snack. My kids loved these as breakfast for dinner!
Servings: 2 servings
Calories: 407Kcal
Ingredients
- 1 large apple I like big Fuji or Honeycrisp apples
- 1 cup bisquick
- ½ cup milk
- 1 large egg
- 1 teaspoon vegetable oil Other neutral tasting oil or melted butter also works.
Instructions
- Mix your bisquick batter with the milk, oil and egg.
- I find this is enough for 2 apples or one apple and a couple of pancakes.
- Peel your apples and slice them into ⅓ inch slices. Remove the core by cutting it out.
- Dip the apple rings in the batter and place in the medium hot pan that has a thin layer of oil.
- Watch for the big bubbles on the edge and then they are ready to flip.
- Turn the heat down to medium-low and let the second side cook slowly (so you have enough time for the apples to heat up).
- Add some cinnamon and syrup when serving.
Notes
Best if you slightly warm up your maple syrup.
Apple ring pancakes can be stored in the refrigerator for up to 4 days.
May be individually frozen then placed in an air tight freezer bag or container.
Reheat once pancake apple rings are at room temperature in a frying pan for two minutes each side (at medium heat).
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 2g | Calories: 407Kcal | Carbohydrates: 56g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 825mg | Potassium: 343mg | Fiber: 4g | Sugar: 22g | Vitamin A: 296IU | Vitamin C: 5mg | Calcium: 203mg | Iron: 2mg