Apple Fritter Pancakes – You’ll Flip for These Not Just Flat Doughnuts
If you want to make a pancake that tastes like apple fritter doughnuts, you might be tempted to simply whip up a batch of apple fritter doughnut dough, transfer it into a hot pan, brown it on both sides, and boom! Apple fritter pancakes! Sorry, that’s not going to work. I tried that, and all you really get is flat, poorly made apple fritter doughnuts.
What you really need to do is make a perfectly light, and airy pancake that tastes like an apple fritter doughnut, which is what I eventually did. And, not only were these lighter, and less dense than apple fritter doughnuts, they were lighter and less dense than regular pancakes. I’m not exactly sure how that happened, but I have a few theories.
A large portion of the batter is made up of grated, raw apple, which I was afraid would make things heavy and wet, but that didn’t happen, and may have had the opposite affect by reducing the amount of flour used. I think the acidity of the apple also reacted with the baking soda, to add some lift to the pancakes, resulting in a surprisingly light, tender texture. Anyway, I’m not going to overthink it, and whatever happened was very good, which is why I really do hope you give these a try soon. Enjoy!