Bring on Pancake Tuesday With These Yummy Apple Fritter Pancakes

If you love crepe-like pancakes twinned with sweet-tart apples, you’re in for a treat, because these apple fritter pancakes are a hands down crowd-pleaser.

Littles and not-so-littles alike will definitely scream for more, so you’d better keep those pancakes coming!

Make them any time, but with Pancake Tuesday just around the corner, I’m sharing my mother’s famous apple fritter pancake recipe.

Scroll down now for the recipe at the bottom of the page.

Picky Eaters Be Gone!

So when I say “famous,” what do I mean?

I mean that as we were growing up, there wasn’t a picky eater among us kids when it came to inhaling those apple fritters.

As parents well know, kids have their picky moments when it comes to food.

Insert sighs of concern and furrowed brows here.

This kid doesn’t like carrots and Brussels sprouts (that was me), another child doesn’t like cheese (not me!), while another doesn’t like cauliflower and turnips or you name it.

But there was remarkable unity, indeed gastronomic harmony in our house, when it came to Mamma Celia’s apple fritters.

No moving food around the plate to make it look like it was mostly eaten up during this meal or “mistakenly” dropping something to the floor for the dog to snatch up.

Oh, no.

To a child, we were all about devouring the pancakes.

We were also all about Cottage Pie when it was on the menu.

So here’s to Pancake Tuesday, also called Shrove Tuesday, Fat Tuesday or Mardi Gras, since it’s the day before Ash Wednesday and the beginning of Lent.

Read on for the ingredients and cooking directions for these easy-to-make pancakes.

Ingredients

Here’s what you’ll need:

• 3 cooking apples (I use the Granny Smith variety)
• 6-ozs plain white flour
• About 1- tbsp confectioner’s or castor sugar (The apples can be tart. Add less or no sugar if you want more savory pancakes.)
• 2 large eggs and 2 egg yolks
• 2 cups milk
• Pinch salt
• 3 tbsp melted butter

Directions

Sieve the flour, salt and sugar together.

Part the flour mixture in the middle and gradually add the beaten eggs.

Whisk the batter, stirring from the inside to the outside of the bowl.

Slowly add the milk, stirring until the batter is covered in bubbles.

Grate or cut the apples into little pieces and add them to the mixture.

Let the batter stand in the fridge for an hour or even overnight before cooking.

Then right before cooking, add the melted butter to the batter. This makes for fluffier pancakes.

I’ve also cooked the batter right away and while the pancakes are just as tasty, letting the batter stand for a while seems to make a lighter pancake.

But nothing really gets in the way of eating these mouth-watering treats!

Heat some oil in the frying pan and ladle the mixture into the pan.

Let the pancake brown and then flip it over.

This mixture makes between 7 to 10 pancakes when made in an 8-inch frying pan. Pour a lot of batter in the pan and you’ll have a thicker pancake and of course, less of them.

Pour the mixture thinly on the pan and it has a crepe-like quality.

When cooked, sprinkle a little sieved castor sugar on top of the pancake.

Add syrup and/or some fresh lemon juice. Garnish with a slice of lemon or  strawberry slices.

You can leave out the apples if you don’t like or have them.

You’ll still have oh-so-yummy pancakes without the apple part.