Cider-Batter Apple Ring Pancakes with Caramel Step-by-step instructions

Before you start

Before starting, make sure the boiled apple cider is ready. If using store-bought, measure it out. If making your own, simmer 1 1/2 cups of apple cider until reduced to 3/4 cup, then let it cool slightly. Core and slice the apples into 1/2-inch rings, and pat them dry with paper towels.

Mix the cinnamon sugar in a small bowl. Have all the batter ingredients measured and ready. Set a wire rack or paper towel-lined plate near the stove for draining the cooked pancakes. If you plan to keep them warm, preheat the oven to 200°F (95°C).

Instructions

Prep and Batter

1. 1Prepare the Apple Rings
   Core the apples and slice them into 1/2-inch (1 cm) thick rings. You should get about 4 rings per apple. Pat the rings dry with paper towels. Sprinkle the cinnamon sugar evenly over both sides of each ring, pressing lightly to help it adhere.
   Look for The rings are evenly coated with cinnamon sugar and have a slight tacky surface.
   Tip Keep the rings uniform in thickness so they cook evenly. A mandoline can help, but a steady hand works too.
2. 2Make the Cider Batter
   In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. In a separate small bowl, beat the egg, then whisk in the milk and the boiled apple cider. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain. The batter should be thick but pourable, like a classic pancake batter.
   Look for The batter is smooth with a few small lumps; it coats the back of a spoon.
   Tip Do not overmix — a few lumps are fine and keep the pancakes tender.

At the end of this phase, you’ll have a bowl of cinnamon-sugar-dusted apple rings and a smooth, thick batter. The batter should be pourable but not runny, and it should cling to the apple rings when dipped. The kitchen smells of cinnamon and fresh apples. Check that the rings are evenly coated and that the batter has no large lumps. If the batter seems too thick, add a tablespoon of milk; if too thin, add a tablespoon of flour.

Fry to Golden

3. 3Heat the Butter
   Place a cast-iron griddle or large skillet over medium-high heat. Add the butter and let it melt and foam. The butter should sizzle when a drop of batter hits it, but not brown immediately.
   Look for The butter foams gently but does not darken.
   Tip If the butter browns too quickly, lower the heat slightly.
4. 4Dip and Fry the Apple Rings
   Dip each cinnamon-sugar ring into the batter, letting the excess drip off. Carefully place the battered ring into the hot butter. Fry in batches without crowding the pan. Cook for 3 minutes per side, or until the underside is golden brown and the batter is set. Flip and cook the other side for 3 minutes more, until the apple is tender and the crust is deep golden.
   Look for The first side is golden brown and releases easily from the pan.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a thin spatula to flip gently. If the batter sticks, cook a little longer before flipping.
5. 5Drain and Keep Warm
   Transfer the cooked apple ring pancakes to a paper towel-lined plate to drain any excess butter. Keep them warm in a low oven (200°F / 95°C) while frying the remaining rings.
   Look for The pancakes are crisp on the outside and release a soft, steamy apple aroma.
   Tip Do not stack them while hot, or they will steam and lose their crispness.

The butter is foaming in the pan, and the first batch of battered rings is sizzling. The aroma of butter and cinnamon fills the air. After 3 minutes, the underside is golden brown and releases easily. Flip and cook the other side. The pancakes should be crisp on the outside and tender inside. The pan should be hot enough to sizzle but not so hot that the butter burns. Adjust the heat as needed to maintain a steady sizzle.

Finish and Serve

6. 6Serve with Caramel and Walnuts
   Arrange the apple ring pancakes on a serving plate. Drizzle generously with warm salted caramel sauce and sprinkle with crushed toasted walnuts. Serve immediately while the pancakes are still warm and crisp.
   Look for The caramel flows slowly over the golden crust, and the walnuts add a crunchy contrast.
   Tip Warm the caramel sauce gently before serving so it drizzles easily.

The cooked pancakes are stacked on a plate, glistening with butter. Warm caramel sauce is drizzled over the top, and crushed walnuts are sprinkled on. The caramel is glossy and slowly drips down the sides.

The walnuts add a crunchy texture. The pancakes are still warm and the edges are crisp. Serve immediately, perhaps with a dusting of powdered sugar or a dollop of whipped cream, though the video shows only caramel and walnuts.

Common mistakes

Overmixing the batter can develop gluten and make the pancakes tough. Mix just until the dry ingredients are moistened. Frying at too high a heat can brown the outside before the inside is cooked; keep the heat at medium-high and adjust as needed. Crowding the pan lowers the temperature and makes the pancakes greasy.

Fry in batches with space between each ring. If the butter starts to brown too much, wipe the pan and add fresh butter. Also, make sure the apple rings are dry before dusting with cinnamon sugar, otherwise the sugar will not stick and the batter may slide off.

How to tell it’s done

The apple ring pancakes are done when the batter is set and the crust is a deep golden brown on both sides. The apple inside should be tender when pierced with a fork, but not mushy. The internal temperature of the egg-based batter should reach 160°F (71°C) to ensure the eggs are fully cooked.

If you are unsure, cut into one ring to check that the batter is no longer wet. The caramel should be warm and fluid, and the walnuts should be toasted and fragrant. Serve immediately for the best texture.

• Egg dishes: 160°F (71°C) in the thickest part