Cinnamon-Apple Pancake Rings
Our version of this social media–popular recipe offers a healthier whole-grain spin that’s just as delicious and family-friendly. Slices of cored apples are the rings that get coated in whole-wheat pancake batter (we use whole-wheat pastry flour for its finer texture). They’re cooked in a skillet until the batter is crisp on the outside and tender within, while the apple slices encased inside cook to a perfect crisp-juicy texture. The finishing touch that makes these absolutely irresistible is a quick toss in cinnamon sugar. No syrup needed for these fruit-filled pancakes!
Whole wheat pastry flour
Fat-free skim milk
2 medium, cored
- In a medium bowl, whisk together the flour, baking powder, and salt. In another medium bowl, whisk together the milk and egg. Add the milk mixture to the flour mixture, stirring just until combined.
- Coat a large nonstick skillet with cooking spray and heat over medium. Cut a thin slice crosswise off the top and bottom of each apple; reserve for another use. Cut each apple crosswise into 6 slices. Dip the slices into the batter, turning to coat both sides. Tap the apple slices on the side of the bowl to remove excess batter, then place in the heated skillet. Cook until the batter is lightly browned, 3 to 4 minutes per side.
- Meanwhile, combine the sugar and cinnamon in a shallow bowl. Remove the hot pancake rings from the skillet and coat in the cinnamon sugar, turning to coat both sides. Repeat the process with the remaining apple rings, batter, and cinnamon sugar.
- Serving size: 1 pancake ring