Peel the apples.

Remove the cores from the apples.

Slice the prepared apples crosswise into rings that are about 5 mm thick.

Set the apple rings aside.

In a separate, smaller bowl, beat the egg.

Stir the milk and vanilla extract into the beaten egg.

Pour the wet ingredient mixture (egg, milk, vanilla) into the bowl containing the dry ingredients.

Whisk everything together until the batter is smooth and just combined (do not overmix).

In a large pan or skillet, heat approximately 1 tbsp of oil over medium heat. Wait for the oil to shimmer slightly.

Take one prepared apple slice (ring) and dip it into the pancake batter, ensuring it is fully coated on all sides. Let any excess batter drip off briefly.

Carefully place the batter-coated apple ring into the hot oil in the pan.

Repeat with a few more apple slices, being careful not to overcrowd the pan (fry in batches if necessary).

Fry the apple rings until they are golden brown, which should take about 2-3 min per side.

Turn the rings occasionally with tongs or a spatula for even cooking.

If desired, have a shallow dish ready with a sugar-cinnamon mixture.

As soon as the apple ring pancakes are cooked and removed from the pan, immediately place them into the sugar-cinnamon mixture.

Turn the hot pancakes to coat both sides evenly with the mixture.

Transfer the finished apple rings to a serving plate. Serve warm.