APPLE RING PANCAKES

~ Family Fun magazine - September 2014

2 large apples, cored and thinly sliced crosswise into 10 pieces
1 T. lemon juice
7 1/2 t. sugar, divided
1 t. cinnamon, divided
1 t. baking powder
1/4 t. baking soda
1 c. flour
1/4 t. salt
1 egg
2 T. melted butter, plus more for cooking
1 t. vanilla
1 c. buttermilk
1/2 t. lemon zest

In a medium bowl, combine the apple slices and lemon juice, then sprinkle with 1 T. of the sugar and 1/2 teaspoon of the cinnamon.

In a separate bowl, whisk together the remaining sugar and cinnamon, baking powder, baking soda, flour, and salt.

In a third bowl, whisk the egg, melted butter, vanilla, buttermilk, and zest.  Add the flour mixture and whisk into a slightly lumpy batter.

Melt 1/2 teaspoon of butter in a large skillet over medium heat. Spoon batter over an apple slice, letting excess fall back into the bowl, and place pancake in pan. Repeat with two more slices so that three slices cook at a time.

Cook until golden brown on each side, adding more butter to the skillet as needed for remaining pancakes.

Notes: These are a big hit at our house! We use buttermilk substitute, lemon extract instead of zest (half the amount), and dredge our slices through the batter and let them drip instead of spooning batter on them. We always make pancakes on our non-stick griddle, so we never add the butter or oil that's called for in the cooking process.