These crispy breakfast fritters are the perfect weekend brunch menu item. Warm cinnamon and sweet apples give the classic Cornflake cereal a festive punch. Best served with powdered sugar, maple syrup, and/or whipped cream for the ultimate indulgent start to the day.
1 3/4 cups milk
1 teaspoon vanilla extract
2 large eggs
2 cups all-purpose flour
1 cup finely-ground Cornflakes cereal, plus more for garnish (optional)
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 medium apples (such as Grannysmith), peeled and grated (about 1 ½ cups)
Canola oil, for frying
Powdered sugar, for garnish (optional)
How to Make It
Whisk together the milk, vanilla, and eggs in a large bowl. Whisk together the flour, cornflakes, sugar, baking powder, cinnamon, and salt in a medium bowl. Gradually whisk the egg mixture into the flour mixture until just combined. Using a rubber spatula, fold in the grated apples.
Heat oil in a large skillet over medium-high heat. Spoon about ¼ cup batter per pancake into pan; cook until golden brown, about 2-3 minutes per side. Serve immediately.
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