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1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/4 cups milk
1 large egg
3 tablespoons melted butter (plus extra for cooking)
1 teaspoon vanilla extract
1 large apple, peeled, cored and grated
Additional butter or oil for cooking
For the Apple Compote topping:
2 large apples, peeled, cored and sliced
1/4 cup water
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter
In a large mixing bowl, whisk together the flour, sugar, baking powder, ground cinnamon and salt.
In a separate bowl, whisk together the milk, egg, melted butter and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined – the batter should be slightly lumpy.
Fold in the grated apple.
Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
Pour about 1/4 cup of batter onto the griddle for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
Flip the pancakes and cook for an additional 1 to 2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a warm plate and cover to keep warm. Repeat with the remaining batter.
To prepare the apple compote:
In a small saucepan, combine the sliced apples, water, sugar and ground cinnamon.
Cook over medium heat, stirring occasionally, until the apples are tender and the mixture has thickened – about 10 minutes.
Stir in the butter until melted and well combined.
Remove from heat.
Stack the pancakes on serving plates and spoon the warm apple compote over the top.
Serve with additional butter and maple syrup.
