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We only made half of this recipe and had way too much. This recipe serves eight.
2 cups flour
1/2 cup sugar
3 Tbs sugar
2 1/4 tsp baking powder
1 1/4 tsp salt
2 tsp cinnamon
2 eggs
3/4 cups milk (whole is best)
2 tsp vanilla
2 Tbs melted butter (more if not using whole milk)
2 large apples (Granny Smith is recommended)
powder sugar for dusting (optional)
Oil
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In one bowl beat the eggs and then add the milk, melted butter and vanilla.
In a larger bowl, mix the flour, sugar, baking powder, cinnamon and salt.
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Add wet ingredients to the dry and mix together.
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Fold in the apples, already peeled and diced. More apples is better! You want extremely chunky batter.
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Heat a few inches of oil in a pan or pot over medium heat. Once it is hot but not so hot that it will burn the batter right away (test first) drop a tablespoon of batter into the oil. We used a small pot so we could only fit about three or four drops in at a time.
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Cook long enough that they are browned and then flip over so the other side cooks. In total it should take about 2 to 2 1/2 minutes to cook though fully.
Remove from the oil, place on a paper towel to drain, and dust with powdered sugar.
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Serve right away so that they are hot.
We had lots of batter left over so the next day we made muffins out of it. A good use of batter but not something we would recommend without making so changes.
This recipe was adapted from The Pioneer Women Cooks.
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