Fluffy Cinnamon Apple Pancakes with Maple

Steps

1. Prepare first: peel and finely dice the apple, and melt 20 g of the butter (a little over half) in a small bowl; let it cool slightly.
2. In a skillet over medium heat, melt 5 g of the butter and cook the apple for 4 to 5 minutes until just tender; move it to a plate to cool and wipe out the skillet.
3. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and cinnamon.
4. In another bowl, whisk the buttermilk, egg, vanilla and the melted butter.
5. Pour the buttermilk mixture into the flour mixture and stir gently until just combined; a few lumps keep the pancakes fluffy. Fold in the cooked apple and let the batter rest 5 minutes.
6. Heat the skillet over medium-low heat and brush it with a little of the last 10 g of butter, using a small portion for each batch until it is all used.
7. Pour about 1/3 cup batter per pancake and cook 2 to 3 minutes until bubbles form and the edges look set, then flip and cook 1 to 2 minutes more until golden and cooked through in the center.
8. Warm the maple syrup in a small pan or the microwave and drizzle it over the stacked pancakes to serve.