2Granny Smith apples, diced finely(peeled or unpeeled)
Caramel Apple Sauce:
1Granny Smith apple, peeled and finely diced (about 1 cup)
⅓cuppacked brown sugar
¼cupmaple syrup
¼cupunsalted butter
¼teaspoonsalt
2tablespoonscornstarch
2tablespoonswater
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Instructions
Begin by preparing the caramel sauce. Stir together the apples, brown sugar, syrup, butter, and salt in a medium sized pot.
Heat over medium heat, stir occasionally, until the sauce boils. Once the sauce comes to a boil, cook for five minutes.
Stir together the cornstarch and water then add it to the sauce. Stir and cook for one minute then remove the pot from the heat (keep on low to keep warm if desired).
Preheat an electric griddle to 375°F or a large non-stick frying pan over medium-low heat.
Whisk together the melted butter and eggs in a medium sized mixing bowl. Add the buttermilk, water, sugar, and vanilla and whisk well.
Add in the flour, baking powder, and salt and whisk until smooth.
Fold in apples. Allow the batter to rest for 5 minutes.
After the batter has rested, drop spoonfuls of batter (about ⅓ cup) onto the preheated griddle or frying pan. Cook for 4-5 minutes on the first side. Flip and cook for 2-3 minutes longer on the second side.
Serve pancakes topped with the caramel apple sauce.
Notes
Leftover pancakes will last in the refrigerator for up to 5 days, as will the sauce. Store them separately in airtight containers. Caramel sauce will thicken when cold.
You can also freeze both the pancakes and the sauce for up to 3 months; let them thaw in the refrigerator before reheating.
Reheat pancakes in a 350ºF oven for 5 to 10 minutes; place them on a sheet pan and cover the pan with foil to keep them from drying out. The microwave works too! Reheat sauce in a small saucepan over low heat or in the microwave.