Ring, ring, ring, autumn called and wants you to make this flipping fantastic recipe. A nutritious and delicious take on traditional pancakes, these apple fritters are next-level. All you have to do is cut apples into thin rings, dunk them in pancake batter, and pop them on the skillet until they are golden perfection on either side. Cue the apple-ause—these fritters are good to the core!

• Recipe notes:

• The trick is cutting the cored apples thin enough; cutting them ~⅛-¼ inch thick is optimal.

• Any apple will work, from Granny Smith and Gala, to Red Delicious and Fuji.

• You can make your own pancake batter or choose your favorite pre-made mix. I like to use a whole grain mix or one with protein for added nutrition.

• When it comes to the pancake batter, follow package instructions but keep liquid to a minimum— the thicker the batter, the better it will coat the apples. A thicker layer of batter will also render a fluffier pancake.

• When it comes to the glaze, I like to keep the cinnamon and sugar separate so everyone can sprinkle on their desired amounts of each, but if you want to mix them together, start with ¼ teaspoon cinnamon.

• You want a nice cakey exterior and soft apple to bite into; if your apple is a little hard, pop your fritter in the microwave for 30-60 seconds to soften.

• If you’re making a big batch, keep the finished fritters on a baking sheet on low heat in the oven to keep them warm as you make the rest. This way when you serve them, they will all be warm.

• You can skip the glaze and opt for a dollop of meaty nut butter or vanilla yogurt, or a drizzle of warm maple syrup.