On the weekends, my husband and I sit down for breakfast. Most times it is as simple as eggs, or cheeses, olives and bread. Today there were no eggs and no bread in the house. And I just wasn’t “feeling” a walk to the store. So while he slept, I started brainstorming.
I had picked up Aunt Jemima’s pancake mix on my last trip to the States. We had apples. So I was thinking apple pancakes. But no, the ready mix called for an egg! Off I went to the internet.
I started searching for apple fritter recipes. To be honest, I had never eaten an apple fritter. But I love conch fritters! And I love potato pancakes, which certainly are fritters! Much to my dismay, every recipe called for one egg. So I checked the fridge again – nope still no eggs. (Isn’t “fridge” a strange word? There’s no “d” in refrigerator.)
I changed my google search thusly: apple fritter breakfast recipe -egg. That’s right! Don’t show me a recipe with an egg!
It worked! The first recipe, the one that looked easiest and caught my eye began with one cup of pancake mix. I had that! But I had to chuckle as I read on, 3/4 cup of apple pie filling.
I have never ever in my life followed a recipe that started with add a can of this, and a can of that! But whatever, I was determined to make this one work.
After giving it some thought, I remembered that not all pancake mixes are the same. For example, mine called for milk and a dreaded EGG, but I knew others were “add water only” mixes.
The original recipe called for the mix, the pie filling, 2 Tbsp. of water and allspice. So here’s what I did. I used one cup of pancake mix. I added 2 Tbsp. of milk. I added only a tsp. of sugar (thinking that would cover for the missing juices of the apple pie filling.) Could have added more, but I’m not a sweets person and it was breakfast afterall!).
I grated two apples and added to the mix. There was no way I was going to dice apples for breakfast! Finally, I ground my own allspice, and added a little cinnamon too.
The mix is supposed to be thick, but it was still way too dry. I kept adding milk until all of the ingredients were wet, at least another 2-3 Tbsp. of milk. (I want to note here that a Tbsp., tablespoon, should always start with a capital “T”. A tsp., teaspoon, is always a lower case abbreviation. It drives me nuts when I see tbsp. There are other acceptable variations such as Tbls. But if you use the lower case, you run the risk!)
I was going to add a squeeze of orange juice, but I forgot.
Instead of deep frying, I added just enough vegetable oil to cover the pan a little thicker than I would for a normal pancake. I fried until golden on both sides, and man, did they puff up! They were almost an inch thick when done!
To serve them, I added a little butter to pancake syrup and heated in the microwave. The syrup was served as a side for dipping. (Okay, so one would think I would be more of a snob about maple syrup. But no, Aunt Jemima Original is just fine by me.)
If you really like them sweeter, or want to serve them as a dessert, sprinkle some powdered sugar on them.
It was a delicious breakfast treat created simply by things I had in the house and a little imagination!
Here’s the link to the original recipe, the one with pie filling:
Apple Fritter Pancake Puppies
If you have eggs, there are a lot of recipes out there so these can be made in Turkey, without having specialty items such as pancake mix. You can use a nice fruit compote, or pekmez as a dipping sauce.
Pancake syrup and Maple syrup can be found in some specialty markets and are found regularly at Metro Grosmarkt. They are, however, quite expensive.