whole wheat apple ring pancakes

The orchards in the Northeast are ripe for the picking with rosy colored apples and, while they are quite delicious in their crispy “au naturel” form, they only get better when heated through in a warm oven or over a hot stove.  Toss with some complimentary seasonal spices and you have the essence of Fall.  Any way you slice them, any time of year, the harmonious balance of sweet and tart that lies within an apple is simply one of my most beloved flavors.

Needless to say, I was super-excited when I stumbled upon the inspiration for this post while watching ABC’s new program, The Chew, a couple weeks ago.  Carla Hall’s recipe for “Fried Apple Pancake Rings” was featured on that particular episode and it took the fast track to the top of my weekend cooking list.  I’ve prepared these in my own light (nix the junky Bisquick, Carla!) two weekends in a row and each time they have been met with moans of satisfaction from my husband.  Really people, a healthy breakfast that tastes more like dessert and works for adults and children alike?  Sign me up!  Enjoy them alone or, better yet, alongside an egg for a balanced and hearty breakfast touting a serving of fruit, whole grains, and protein before the day’s even started.  You’re on your way to eating like a king when you start you morning with whole wheat apple pancake rings…  Did that just rhyme?  I believe so…  Enjoy : )

Whole Wheat Apple Ring Pancakes
Serves 2
Today’s recipe is dedicated to the memory of Apple’s own, Steve Jobs, a technological revolutionary and visionary of our time.  Thank you and may you rest in peace.

3/4 cup multigrain pancake mix
1 Tbsp. extra virgin olive oil
1/2 cup + 2 Tbsp. water
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon, plus more for serving
1/4 tsp. nutmeg
1 Tbsp. ground flax seed
1 large apple, peeled, cored, and sliced into 1/4″ concentric rings
Maple syrup for serving

Combine all ingredients except apple in a medium bowl and stir until lumps have disappeared.  Batter should be thick, but not pasty.  Add additional water by the tablespoon if consistency is off.

Preheat a non-stick or lightly oiled griddle on medium-low.  Put a toothpick through the apple ring, begin dunking the slices into pancake batter, careful to coat both sides evenly, and transfer to the hot griddle.  Repeat until all rings are coated and cooking.  Cook about 4-5 minutes on each side or until golden brown.  You’ll know to turn when bubbles form on the surface and the edges begin to dry.  The key to cooking these successfully is low and slow, as you do not want raw apples and brown outsides.  If the batter seems to brown too fast, lower the heat.  Transfer the cooked rings to a plate and tent with foil until they are all off the griddle.  Serve immediately with a healthy drizzle of maple syrup and sprinkle with ground cinnamon.

A few notes:

• I think most apples would do well in this dish, but I prefer something with a decent amount of tartness and used Honeycrisp.  Granny Smith and McIntosh are two other great choices.
• My favorite pancake mix is Arrowhead Mills Multigrain Pancake & Waffle Mix
• I ordered this corer from Amazon.com.  Perfect round rings every time