Apple-Cinnamon Pancake Heart Rings

Want to make something extra-special for your little loves this Valentine’s Day? This recipe dips heart-shaped apple slices into sweet, cinnamony batter for a delicious treat for breakfast – or any time your heart desires!

To make Apple-Cinnamon Pancake Heart Rings you will need:

1 cup Original Bisquick® mix

1/2 cup sugar

1/4 teaspoon salt

2 1/4 teaspoons ground cinnamon

1 egg

1 cup buttermilk

4 large Granny Smith apples, peeled

1 to 2 tablespoons canola oil

1 medium heart-shaped cookie cutter

1 small heart-shaped cookie cutter (optional)

Caramel topping or whipped topping, if desired

In a large bowl, stir together Bisquick mix, 2 tablespoons of the sugar, the salt and 1/4 teaspoon of the cinnamon.

In a small bowl, beat egg and buttermilk.

In a pie plate, mix remaining 6 tablespoons sugar and 2 teaspoons cinnamon. Set all 3 mixtures aside.

Cut apples crosswise into 1/4-inch slices.

Using heart-shaped cookie cutters in graduated sizes, cut hearts out of apple slices. Remove and discard apple seeds and core from each slice.

(Note: This recipe makes approximately 48 to 56 heart shapes, depending on the size of apples and cookie cutters. For the most hearts and least waste, use graduated cutters. Another tip: To keep cut apple rings from turning brown, soak them in a bowl of water with a little cider vinegar. Pat dry before dipping in batter.)

In 12-inch skillet, heat 1/2 teaspoon of the oil over medium heat. Add egg mixture to Bisquick mixture; mix well.

Dip apple hearts into batter to coat; tap off excess.

Cook apple hearts 4 to 5 at a time in hot oil 2 to 4 minutes. Turn once, until batter starts to set on edges and turns golden brown.

Remove to paper towels.

Dip both sides of warm apple heart pancakes into the cinnamon-sugar mixture. Repeat with remaining oil and apple hearts.

Serve warm with caramel topping or whipped topping, if desired.

Apple-Cinnamon Pancake Heart Rings Full Recipe:

Ingredients

1 cup Original Bisquick® mix

1/2 cup sugar

1/4 teaspoon salt

2 1/4 teaspoons ground cinnamon

1 egg

1 cup buttermilk

4 large Granny Smith apples, peeled

1 to 2 tablespoons canola oil

1 medium heart-shaped cookie cutter

1 small heart-shaped cookie cutter (optional)

Caramel topping or whipped topping, if desired

Directions

1. In a large bowl, stir together Bisquick mix, 2 tablespoons of the sugar, the salt and 1/4 teaspoon of the cinnamon. In a small bowl, beat egg and buttermilk.

2. In a pie plate, mix remaining 6 tablespoons sugar and 2 teaspoons cinnamon. Set all 3 mixtures aside.

3. Cut apples crosswise into 1/4-inch slices.

4. In 12-inch skillet, heat 1/2 teaspoon of the oil over medium heat. Add egg mixture to Bisquick mixture; mix well.

5. Dip apple hearts into batter to coat; tap off excess.

6. Cook apple hearts 4 to 5 at a time in hot oil 2 to 4 minutes. Turn once, until batter starts to set on edges and turns golden brown.

7. Remove to paper towels.

8. Dip both sides of warm apple heart pancakes into the cinnamon-sugar mixture. Repeat with remaining oil and apple hearts.

9. Serve warm with caramel topping or whipped topping, if desired.