Mini-batch Apple Fritter Pancakes
Fluffy mini-batch pancakes packed with chunks of fresh apple, cinnamon and a touch of maple. Makes 2 servings, no leftovers!
Servings: 2 servings
Calories: 297kcal
Equipment
- Medium mixing bowl
- Large nonstick skillet
Ingredients
- 1 large egg
- 1/3 cup (nut) milk (80 ml)
- 1 tbsp maple syrup or honey (20 g)
- 1 drop vanilla extract
- 3/4 cup flour (90 g) I used a mix of all-purpose and whole wheat
- 1/2 tsp baking powder I used low-sodium
- 1/4 tsp cinnamon
- 1 pinch salt
- 1 medium apple (180 g) chopped into small chunks
- 1 tsp oil for cooking
Instructions
- In a medium bowl, whisk together the egg, milk, maple syrup and vanilla until smooth.
- Add the flour, baking powder, cinnamon and salt and stir until just combined. DO NOT OVERMIX. A few lumps are fine.
- Fold in the chopped apple. The batter should be thick and mostly apple, so if it looks runny, add a little more flour until it thickens up.
- Heat the oil in a nonstick skillet over medium-low heat. Scoop about 1/4 cup of batter per pancake and gently spread it out a little.
- Cook until the edges look set and bubbles form on top, about 3 minutes. Flip and cook another 2-3 minutes until golden and cooked through. Low heat is key here so the apple-heavy centers cook before the outsides burn.
- Serve warm.
Notes
- Any apple works. Leaving the peel on gives you little pops of color.
- Whole wheat flour adds a nutty, more fritter-like flavor. All-purpose works on its own too.
- To sweeten the deal, add a dusting of powdered sugar, or whisk powdered sugar with a little maple syrup for a quick glaze and drizzle it on top.
- Store leftovers (if any!) in the fridge for up to 2 days and reheat in a skillet.
Nutrition
Serving: 1 serving | Calories: 297kcal | Carbohydrates: 51.8g | Protein: 9.6g | Fat: 5.2g | Saturated Fat: 1.2g | Cholesterol: 93mg | Sodium: 65.7mg | Fiber: 3.9g | Sugar: 16g