Ingredients:

  • 2 large Granny Smith apples, peeled and finely diced (approx. 300g)
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar, packed
  • 2 tsp ground cinnamon, divided
  • 1/4 tsp nutmeg
  • 1 1/2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 cup whole milk
  • 1 large egg, room temperature
  • 3 tbsp unsalted butter, melted and cooled
  • 1.5 tsp vanilla extract, divided
  • 1 cup powdered sugar
  • 2 tbsp whole milk or heavy cream

Instructions:

  1. In a skillet over medium heat, melt 2 tablespoons of butter. Add the diced apples, brown sugar, 1 teaspoon of cinnamon, and nutmeg. Sauté for 5-7 minutes until apples are tender and coated in a thick syrup. Set aside to cool.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, sea salt, and the remaining 1 teaspoon of ground cinnamon.
  3. In a separate medium bowl, whisk together 1 cup milk, the egg, 3 tablespoons of melted butter, and 1 teaspoon of vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; small lumps are acceptable.
  5. Wipe out the skillet and add a generous pat of butter or oil over medium heat. Pour 1/4 cup of batter into the pan. Spoon a portion of the sautéed apples onto the wet batter and use a toothpick or knife to lightly swirl them in.
  6. Cook until bubbles form on the surface and the edges are crispy and golden. Flip and cook the other side for 1-2 minutes until mahogany colored.
  7. In a small bowl, whisk the powdered sugar, 2 tablespoons of milk, and 0.5 teaspoon of vanilla extract until a thick glaze forms. Drizzle over warm pancakes before serving.