Ingredients:

  • 150 g apple, finely diced
  • 14 g unsalted butter
  • 2 g ground cinnamon
  • 15 ml maple syrup
  • 185 g all-purpose flour
  • 25 g granulated sugar
  • 8 g baking powder
  • 3 g baking soda
  • 3 g ground cinnamon
  • 1.5 g salt
  • 240 ml buttermilk
  • 50 g egg
  • 42 g unsalted butter, melted and cooled
  • 5 ml vanilla extract
  • 60 g powdered sugar
  • 15 ml milk
  • 1 g ground cinnamon
  • 1.2 ml vanilla extract
  • 5 g unsalted butter (for greasing pan)

Instructions:

  1. Heat 14 g of butter in a skillet over medium heat. Add the diced apples, 2 g cinnamon, and 15 ml maple syrup. Sauté for 3–5 minutes until the apples are tender and coated in a glossy amber syrup. Remove apples from the pan and set aside.
  2. In a large bowl, whisk together 185 g all-purpose flour, 25 g granulated sugar, 8 g baking powder, 3 g baking soda, 1.5 g salt, and 3 g cinnamon.
  3. In a separate medium bowl, beat the 50 g egg, 240 ml buttermilk, 42 g melted butter, and 5 ml vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until flour streaks disappear; keep a few lumps in the batter for fluffiness.
  5. Gently fold the sautéed apples into the pancake batter.
  6. Wipe the skillet clean and return it to medium-low heat with a small pat of butter (approx. 5 g).
  7. Pour roughly 1/2 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set and matte (about 3 minutes). Flip carefully and cook for another 2 minutes until golden brown.
  8. Whisk together 60 g powdered sugar, 15 ml milk, 1 g cinnamon, and 1.2 ml vanilla extract in a small bowl until smooth.
  9. Drizzle the glaze generously over the warm pancakes before serving.