165 g plain flour
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tbsp. granulated sugar
1/2 tsp. salt
4 tbsp. butter, plus more for cooking
1 large egg, separated
1 tsp. vanilla extract
300 ml milk
4 large apples, peeled, cored, and finely chopped
110 g brown sugar
Mix flour, baking powder, 1 teaspoon cinnamon, sugar, and salt in a medium bowl. Melt 2 tablespoons of the butter. In a large bowl, whisk to combine egg yolk, vanilla, milk, and melted butter. Gently fold dry ingredients into wet ingredients until just combined, then fold in 180g of chopped apple. In another medium bowl, using a hand mixer, beat egg white until stiff peaks form. Fold egg white into batter gently with a rubber spatula until just combined. Make apple topping: in a small saucepan over medium heat, melt remaining 2 tablespoons butter. Add remaining apples, brown sugar, remaining 1/2 teaspoon cinnamon, and 60ml water. Cook, stirring occasionally, until apples have softened and mixture is jammy, 10 to 15 minutes. In a large frying pan over medium heat, melt 1 tablespoon butter. Pour about 60ml pancake batter into pan. When little bubbles appear, about 1 to 2 minutes, flip and continue cooking until both sides are lightly golden. Repeat with remaining batter, adding more butter to pan as needed. Serve pancakes topped with apple mixture.
Most of the tomatoes never make it out of the box... they were so delicious!
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