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Wash and dry the apples. On a cutting board, slice each apple crosswise into 1/4-inch thick rounds. Using a small round coring tool (like a melon baller) or a small knife, carefully remove the core from the center of each apple slice, creating apple rings.

In a medium bowl, prepare the pancake batter according to the instructions on your pancake mix package. For Birch Benders Organic Classic Pancake Mix, this typically involves whisking 1 1/2 cups of mix with 1 cup of water or milk until smooth. Set aside.

In a separate shallow bowl, combine the granulated sugar and ground cinnamon. Stir well to create the cinnamon-sugar mixture. Set aside.

Heat a large frying pan or skillet over medium heat. Add 1 tablespoon of butter and allow it to melt and bubble, coating the bottom of the pan.

Dip each apple ring into the prepared pancake batter, ensuring it is fully coated. Use a fork or tongs to submerge and lift the apple ring, allowing any excess batter to drip off.

Carefully place the batter-coated apple rings into the hot pan, ensuring not to overcrowd it. Cook for 2-3 minutes per side, or until golden brown and the apple is slightly tender. You may need to add the remaining 1 tablespoon of butter halfway through frying if the pan becomes dry.

As soon as the apple dippers are cooked and still warm, immediately transfer them to the bowl with the cinnamon-sugar mixture. Roll them around until they are thoroughly coated on all sides.

Arrange the warm Apple Dippers on a serving plate. Pour the maple syrup into a small ramekin or bowl for dipping. Serve immediately and enjoy!


Wash and dry the apples. On a cutting board, slice each apple crosswise into 1/4-inch thick rounds. Using a small round coring tool (like a melon baller) or a small knife, carefully remove the core from the center of each apple slice, creating apple rings.

In a medium bowl, prepare the pancake batter according to the instructions on your pancake mix package. For Birch Benders Organic Classic Pancake Mix, this typically involves whisking 1 1/2 cups of mix with 1 cup of water or milk until smooth. Set aside.

In a separate shallow bowl, combine the granulated sugar and ground cinnamon. Stir well to create the cinnamon-sugar mixture. Set aside.

Heat a large frying pan or skillet over medium heat. Add 1 tablespoon of butter and allow it to melt and bubble, coating the bottom of the pan.

Dip each apple ring into the prepared pancake batter, ensuring it is fully coated. Use a fork or tongs to submerge and lift the apple ring, allowing any excess batter to drip off.

Carefully place the batter-coated apple rings into the hot pan, ensuring not to overcrowd it. Cook for 2-3 minutes per side, or until golden brown and the apple is slightly tender. You may need to add the remaining 1 tablespoon of butter halfway through frying if the pan becomes dry.

As soon as the apple dippers are cooked and still warm, immediately transfer them to the bowl with the cinnamon-sugar mixture. Roll them around until they are thoroughly coated on all sides.

Arrange the warm Apple Dippers on a serving plate. Pour the maple syrup into a small ramekin or bowl for dipping. Serve immediately and enjoy!
