Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (3g) salt
  • 1 ½ cups (360ml) whole milk
  • 1 large (50g) egg
  • 3 tbsp (42g) unsalted butter, melted and cooled
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) Granny Smith apple, peeled and finely diced
  • 1 tbsp (15g) unsalted butter

Instructions:

  1. In a large bowl, whisk together the 250g all-purpose flour, 25g granulated sugar, 10g baking powder, 2g ground cinnamon, and 3g salt until combined.
  2. In a separate small bowl, toss the 150g finely diced Granny Smith apples with a pinch of the cinnamon mixture to prevent them from sinking.
  3. In a medium bowl, whisk the 50g egg, 360ml whole milk, 42g melted and cooled unsalted butter, 30ml pure maple syrup, and 5ml vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold until just combined, stopping as soon as dry flour streaks disappear.
  5. Gently fold the diced apples into the batter.
  6. Let the batter rest for 10 minutes until small bubbles form on the surface.
  7. Heat a non-stick skillet over medium-low heat and melt 15g of unsalted butter.
  8. Pour ⅓ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set and matte.
  9. Flip carefully and cook for another 1–2 minutes until both sides are a chestnut brown-gold.