Fried Apple Pancake Rings
I haven't made this year, but found it on pinterest and can't wait to try it.
I haven't made this year, but found it on pinterest and can't wait to try it.
- Carbohydrate 35.9351064583333 g
- Cholesterol 36.4033333333333 mg
- Fat 6.8394275 g
- Fiber 2.33734793969989 g
- Protein 4.40072395833333 g
- Saturated Fat 1.83556510416667 g
- Serving Size 1 1 Serving (143g)
- Sodium 492.047208333333 mg
- Sugar 33.5977585186334 g
- Trans Fat 0.5331636875 g
- Calories 221 calories
Step-by-step
- To make hot apple cider syrup; Add apple cider, lemon juice and zest, and cinnamon to a saucepan and bring to a boil. (Use your own comfort/judgement with how much to mix.) Reduce the liquid to a syrup consistency by half.
- Beat baking mix, egg, and milk with rotary beater until smooth. Add pumpkin pie spice and lemon zest to batter and mix until incorporated.
- Grease Griddle
- Core and cut apples crosswise in 1/8 inch slices
- Using a toothpick dip slices into batter. Cook on hot griddle until golden brown, turning once. Serve hot with apple cider syrup.
Golden batter crisps around tender apple circles while warm cider reduction clings to the exterior. Internet recipes often gloss over the mechanics of coating slippery fruit in thin pancake batter. Success relies on exact moisture control and heat management.
Batter Mechanics and Fruit Preparation
Bisquick and milk create a fluid medium that easily slides off smooth apple surfaces. Slicing apples precisely to one-eighth inch ensures the fruit cooks through on a hot griddle before the exterior burns. Thicker slices remain raw and crunchy inside the crust. Piercing each ring with a toothpick provides necessary leverage for dipping without losing batter coverage. Whisking the batter until completely smooth prevents pockets of dry baking mix from forming inside the fried crust.
Reducing the Cider Syrup
Simmering apple cider with lemon juice and spices drives off water content until sugars concentrate into a syrup. Watch the saucepan closely as bubbles grow sluggish and heavy. Removing the pan at the right viscosity prevents crystallization. Fresh cider yields a brighter acidity compared to pasteurized alternatives stored for long periods. Maintain a medium-high flame during reduction to avoid scorching the delicate apple sugars.
