Apple-Cinnamon Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon fine salt
• 1 cup milk
• 1/4 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 4 tablespoons unsalted butter, plus more for serving
• 1 small red-skinned apple, cored
• For serving: maple syrup or honey

Directions

1. Preheat the oven to 250 degrees F.
2. Whisk the flour, baking powder, cinnamon and salt together in a medium bowl.
3. Whisk the milk, sugar, vanilla and eggs together in a large bowl until the sugar dissolves. Melt 2 tablespoons of the butter in a medium nonstick or cast-iron skillet over medium heat. Let cool slightly, then whisk the butter into the egg mixture; reserve the skillet for cooking the pancakes. Whisk the flour mixture into the milk mixture until combined with a few lumps. Grate the apple on the large holes of a box grater and stir into the batter.
4. Melt 1 tablespoon of the remaining butter in the reserved skillet over medium heat. Drop 2 tablespoons of batter per pancake into the hot skillet. Cook until the surface of the batter forms bubbles and the edges are set, about 3 minutes. Flip the pancakes and continue to cook until puffed in the center, about 1 minute more. Transfer to a baking sheet and put in the oven to keep warm while making the rest of the pancakes. Cook the remaining batter, adding the remaining 1 tablespoon of butter as needed.
5. Serve the pancakes with butter and maple syrup or honey.