I recently published on my Italian blog a recipe to make apple ring pancakes, here it is: Frittelle di mele, a typical dessert served in Italy in this period of the year, when we celebrate Carnival. Of course the traditional recipe is made by frying the apple rings coated in a rich batter… but trust me: this way they are still very yummy, the kitchen won’t get dirty and you will stay healthy and lean!
The trick is to use a very good non sticky pan, so there’s no need to grease it. If your pan is a bit scratched then it’s better to brush it with a little oil, not too much though, and count the extra points. The batter is the mix I prepare to make many types of pancakes but slightly thickened and sweetened plus I added my beloved spice: cinnamon!
The preparation of these apple ring pancakes takes less than 10 minutes, so does the cooking… and even less to eat them, so make lots and lots of them! They are so nice warm and so nice once cooled down. They are simply nice, that’s it. Let’s see how to make them…
Apple ring pancakes – the recipe
- Type: Sweets
- Portions: 20 pieces make 5 portions of 4 apple ring pancakes each
- Preparation time: 10 min
- Cooking time: 10 min
- Difficulty: easy
- Weight Watchers ProPoints: total: 10PP
- Weight Watchers ProPoints: 4 rings = 2PP and 2 rings = 1PP
- 2 medium apples (enough to cut 20 rings)
- 1 egg, medium
- 60 g plain flour
- 50 ml of skimmed milk (I used sugar free almond milk, ideal for lactose-intollerance)
- 1/4 tsp baking soda
- 2 tsp cane sugar (I used coconut sugar, it’s very aromatic!)
- 2 tsp ground cinnamon
- 1 tsp powdered sugar
Break the egg in a beaker, add the cane sugar, sieved flour and baking soda and finally cinnamon and milk. Wisk until it becomes a frothy and creamy batter with no lumps, then pour into a plate. Set aside.
Wash, core and peel the apples, being careful not to break them in the process. With a sharp knife cut them in rings thick 1/2 cm. I obtained 20 rings with 2 medium apples.
As explained before it is best to use a very good quality non sticky pan. I used a “crepiere”, normally used to cook crepes, coated in stone: nothing attaches to it! Warm the pan on the cooker and wait until is hot. Dip some apple rings in the batter to coat them fully, shake the excess off and put the first round in the hot pan. Lower the flame a little and wait: it’s not a good idea to attempt to lift them before the base is cooked well, otherwise the batter will detach from the apple. After 30 seconds try to detach them using a spatula and only when it’s easy to do so, turn them over. Wait until they cooked on the other side and keep turning them until they are as golden as you wish them to be.
When ready put them on some kitchen paper and if necessary wipe the pan clean from any batter residue before cooking a second round of apple rings. Continue like this until all are cooked.
We can now enjoy our apple ring pancakes! I made them here at home in the morning, for my own breakfast. I managed to eat 4 of them and then went to the computer to upload the pictures for the blog, which took just 5 minutes. By then I went back to the kitchen and all the apple rings were gone. No, not the cats, but my old and young boy finished them all so fast! Nothing to add to convince you to give them a try: make them for the Carnival holiday or any time you want something sweet without using too many points.
by Giovanna Buono