The perfect, fluffy pancakes laced with apple slices for a sweet autumn breakfast.
For the apples Melt the 2 tbsp butter in a pan. When bubbling, add apples and cook, stirring often, until apples are softened and juices are released. Add in the maple syrup and cook, stirring often, until the apples start to caramelize. Remove from heat and set aside. For the pancakes Sift flour, baking powder, salt, and sugar together and set aside. In the bowl of an electric mixer, whisk together eggs, vanilla, and milk at a high speed until frothy. Add in sifted dry ingredients and mix on the lowest speed until any large lumps disappear. Fold in the ¼ cup melted butter and cooked apples. Melt a tablespoon of butter in a heavy skillet over medium-high heat. Once the pan is hot, (a drop of batter should sizzle), ladle ¼ cup of batter in per pancake, without crowding the pan. When bubbles start forming on the edge of the pancake, flip the pancake over and cook for a few minutes on the other side. Remove to a serving dish and keep covered until ready to serve.