Somewhat of a cross between an apple fritter and a pancake, these treats are a quick and easy twist on an old classic. With only five ingredients, it really can’t get much simpler.
I love pancakes for breakfast every now and then, but I like to switch things up. This is a perfect modification to try out if you get bored with the plain version! Check out the video below to see them being made. Enjoy!
Here’s the Recipe:
Apple Cinnamon Pancakes
Seasoned cast iron or nonstick skillet
mixing bowl and spoon
1 cup self-rising flour
1 tsp cinnamon, or to taste
1 medium-large apple
milk to consistency
Measure out your flour into a bowl and crack in your egg. Mix in enough milk to your desired consistency — a thinner batter makes a thinner pancake, a thicker batter makes a thicker pancake.
Grate an apple (with or without skin) and squeeze to remove excess juice. Add apple shreds and cinnamon to the batter. If batter become too thick, add a bit more milk.
Pour onto a preheated, greased skillet to desired size. Flip when edges are beginning to firm and bubbles are rising through the middle. Cook until both sides are golden brown and center is cooked through. You can test the center with a knife if you’re unsure. Repeat until all batter is gone.
This recipe makes approximately 3 large pancakes. This recipe can easily be increased by keeping the same ratios.