Sauté the Apples: In a medium frying pan, melt 15g of butter over a medium heat. Add the diced apples, light brown sugar, and ½ teaspoon of cinnamon. Cook for 5-7 minutes, stirring occasionally, until the apples are tender but still hold their shape. The sugar will have created a light, syrupy glaze. Set aside to cool slightly.

Combine Dry Ingredients: In a large mixing bowl, whisk together the 200g plain flour, 2 teaspoons of baking powder, 1 teaspoon of cinnamon, salt, and caster sugar. Making a well in the centre will help incorporate the wet ingredients smoothly.

Mix Wet Ingredients: In a separate jug or bowl, whisk the egg, then add the 250ml milk and 1 teaspoon of vanilla extract. Whisk until everything is well combined.

Create the Batter: Pour the wet ingredients and the 30g of melted butter into the well of the dry ingredients. Whisk gently until just combined. It’s very important not to over-mix; a few lumps in the batter are perfectly fine and are the secret to a tender pancake.

Add the Apples: Gently fold the cooled sautéed apples into the pancake batter with a spatula, distributing them evenly.

Rest the Batter: Let the batter sit for 5-10 minutes. I find this step is crucial as it allows the gluten to relax and the baking powder to start working, which results in much fluffier pancakes. You can learn more about the science behind a perfect batter with this excellent guide from Serious Eats.

Cook the Pancakes: Place a non-stick frying pan or griddle over a medium-low heat and add a small knob of butter. Once it's melted and sizzling, ladle about 2-3 tablespoons of batter per pancake into the pan, leaving space between them.

Flip and Finish: Cook for 2-3 minutes on the first side, or until bubbles appear on the surface and the edges look set. Flip carefully with a spatula and cook for another 1-2 minutes on the other side, until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the pan as needed.