Pancake Fritters

This is my latest dessert brainstorm. I was thinking about serving apple fritters for dessert at supper club but then decided to use my pancake batter as a basis for the fritters instead. The only change necessary for the recipe was to make it with a little less liquid. We enjoyed the warm fritters with a homemade milk chocolate ganache (milk chocolate chips melted with a little cream) and caramel sauce.

Pancake Fritters
1 1/2 cups all-purpose flour
3 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
3/4 cup buttermilk
3 Tbsp. butter, melted
2 eggs
1 tsp. vanilla extract
Vegetable oil

1. Combine flour and next 5 ingredients. In a separate bowl, combine buttermilk and next 3 ingredients. Gradually add buttermilk mixture to flour mixture, stirring just until combined.
2. Heat about 2 inches of oil in a Dutch oven. Working in batches, scoop batter into hot oil. Cook, turning fritters, until golden and cooked through. Drain on paper towels. Serve warm.