Apple Ring Pancakes (Print Version)

# Ingredients:

→ For the pancakes

01 - 1 1/2 teaspoons baking powder
02 - 1 tablespoon melted butter
03 - 2 large eggs
04 - 1/4 teaspoon salt
05 - 1 teaspoon vanilla extract
06 - 1 cup (240g) plain yogurt
07 - 2 tablespoons sugar
08 - 1 cup (125g) flour, measured gently and leveled

→ Additionally

09 - Powdered sugar or cinnamon sugar to top it off
10 - Clarified butter or any neutral oil for frying
11 - 4 small gala apples (20oz/570g) or a similar soft variety

# Instructions:

01 - Grab a big bowl and combine the yogurt, eggs, sugar, melted butter, baking powder, salt, and vanilla extract. Slowly stir in the flour until it's just mixed in. Don't overdo the stirring—it'll mess up the texture!
02 - Peel the apples first, then remove their cores. Carefully slice them so the pieces are about 1/3 inch (5-7mm) thick. Watch the thickness—anything too thick might not cook all the way through.
03 - In a non-stick pan, heat up some oil or clarified butter over medium heat. Dip apple slices into the batter and place them into the pan. If extra batter pools in the middle, take some out with a spoon for an even fry. Cook until one side turns a lovely golden color, flip it, and keep frying until done. Test for firmness in the middle—they shouldn't be mushy.
04 - Put the cooked pieces on a plate and dust them with powdered sugar once slightly cooled. Or, if you like cinnamon sugar, sprinkle it while they're still hot. Serve as soon as possible!

# Notes:

01 - Yogurt replaces milk in this, making the batter thicker and giving the pancakes a light and fluffy texture while sticking well to apple slices.
02 - To measure flour properly, fluff it first, gently scoop it into your measuring cup with a spoon, then flatten it off with a knife. This avoids dense and dry results.
03 - Want to swap yogurt for traditional milk? Use these amounts instead: 3/4 cup (180g) milk, 2 eggs, 2 tablespoons sugar, 1 teaspoon vanilla, 1 tablespoon melted butter, 1 1/2 cups (190g) flour, 1/4 teaspoon salt, and 1 1/2 teaspoons baking powder.

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