Fried Apple or Peach Pancakes

There’s something undeniably nostalgic about biting into a perfectly fried pancake filled with warm, spiced fruit. It takes you back to childhood kitchen adventures or cozy Sunday mornings spent with family. Fried Apple or Peach Pancakes, with their tender, fruity filling encased in a golden, flaky biscuit, embody all the warmth and comfort of homemade cooking. Whether you grew up savoring these treats or are discovering them for the first time, they promise to deliver an irresistible combination of flavors and textures.

I remember the first time I had these delightful pancakes at a family gathering. My grandmother had a knack for making the ordinary extraordinary, and her version of these fried delights was the star of the dessert table. She always insisted on using dried fruit for the filling, but I’ve found that using fresh fruit can bring an equally delicious twist. Either way, these pancakes are always a hit, bringing smiles and satisfied sighs from everyone around the table.

INGREDIENTS:

8 ounces dried apples or dried peaches

1 cup water

1/3 cup sugar

1 tablespoon butter

1 teaspoon cinnamon or apple pie spice

1 box refrigerated jumbo flaky biscuits

Vegetable oil for frying

DIRECTIONS:

1. Prepare the Fruit Filling

For Dried Apples or Peaches:

Begin by placing the dried fruit into a saucepan with 1 cup of water.

Bring this mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat, cover the pan, and let it simmer gently for about 30 minutes, or until the fruit is tender.

After the fruit has softened, remove the pan from the heat. Allow the mixture to cool slightly. If the fruit pieces are large, lightly mash them with a fork or potato masher.

Stir in 1/3 cup of sugar and 1 tablespoon of butter until the sugar dissolves completely and the mixture is well combined.

Set the filling aside to cool completely.

For Fresh Apples:

If you prefer using fresh fruit, peel, core, and slice 4 apples.

Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted, add the sliced apples along with 1/3 cup of sugar, 1 teaspoon of cinnamon (or apple pie spice), and 1 teaspoon of lemon juice.

Cook the apples, stirring occasionally, for about 15 minutes or until they are tender and have started to caramelize.

Remove the skillet from the heat and let the mixture cool. Once cooled, mash the apples slightly to create a chunky sauce.

2. Prepare the Biscuit Dough

Lightly flour a clean surface and roll each refrigerated jumbo flaky biscuit into a 5-inch circle. You want each piece to be thin enough to fold over but sturdy enough to hold the filling.

Place approximately 1 tablespoon of the cooled apple or peach mixture onto one half of each biscuit circle. Avoid overfilling to prevent spills during frying.

Moisten the edges of each biscuit circle with a small amount of water. This helps the biscuit dough seal properly when folded.

Fold the biscuit dough over the filling to create a half-moon shape. Press the edges firmly to seal. To ensure a secure seal, use the tines of a fork dipped in flour to crimp the edges.

3. Fry the Pancakes

Pour vegetable oil into a heavy frying pan to a depth of about 1/2 inch. If you prefer using a deep fryer, ensure it is set to the appropriate depth.

Heat the oil to 370°F (188°C). Use a kitchen thermometer to check the temperature, as oil that is too hot can burn the pancakes, while oil that is too cool can make them greasy.

Carefully place the prepared pancakes into the hot oil. Fry them in batches to avoid overcrowding the pan. Cook the pancakes until they are golden brown, about 2-3 minutes per side. Flip them carefully to ensure even cooking.

Use a slotted spoon to transfer the fried pancakes to a paper towel-lined plate to drain excess oil …