Ingredients:

  • 300g Granny Smith apples, peeled and diced
  • 2 tbsp light brown sugar
  • 1 tsp ground cinnamon
  • 1 tbsp unsalted butter
  • 1 pinch salt
  • 1½ cups all-purpose flour
  • 1 tbsp light brown sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Instructions:

  1. In a medium saucepan over medium heat, melt 1 tbsp (14g) of unsalted butter.
  2. Stir in the diced apples, 2 tbsp (25g) light brown sugar, and 1 tsp (2g) ground cinnamon.
  3. Cook for 5–7 minutes, stirring occasionally, until the apples are dark golden and fragrant; remove from heat and set aside.
  4. In a large bowl, whisk together 1½ cups (190g) all-purpose flour, 1 tbsp (12g) light brown sugar, 1 tsp (4g) baking powder, and ½ tsp (3g) salt.
  5. In a separate bowl, whisk together 1 cup (240ml) buttermilk, 1 large egg (50g), 2 tbsp (28g) melted unsalted butter, and 1 tsp (5ml) vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until combined, leaving a few lumps in the batter.
  7. Heat a large non-stick skillet or griddle over medium-low heat and lightly grease with butter.
  8. Pour 1/4 cup of batter for each pancake onto the skillet.
  9. Carefully fold a spoonful of the caramelized apple mixture into each pancake while on the griddle.
  10. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes), then flip.
  11. Cook the other side until golden brown.