1teaspooncinnamon (if you really love cinnamon you can add another ½ teaspoon)
2applespeeled, cored, and diced
Preheat a skillet to medium-high heat (275 degrees).
Whisk together the milk and vinegar and allow to rest for 5 minutes.
While milk is curdling, whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk egg and oil into milk. Add wet ingredients to dry ingredients and stir until combined (don't over-mix, it should still have some lumps).
Spray skillet with cooking spray. Use a 1/4 cup measuring cup to pour batter onto skillet. Cook about 2 minutes until bubbles form and the edges start to look "dry". Use a spatula to flip the pancake and cook another 1-2 minutes on the other side. Set pancakes aside and repeat with remaining batter.
Add butter, apples, brown sugar, and cinnamon to a medium sauce pan. Stir over medium heat 3-5 minutes until apples are very tender. Stir in syrup. Serve apple topping over warm pancakes.
Be sure not to overmix the batter or you’ll lose that whole fluffiness factor and we don’t want that.
Although I don't have a specific favorite apple that I always use when I'm making this apple topping, I do have a few that I prefer for baking in general. I tend to rotate through granny smith, honeycrisp, golden delicious, braeburn, and jonagold. It all depends what's available and what kind of flavors am I feeling? Sweeter? Honeycrisp. A little tart? Granny smith. Feel free to mix and match too — there's really no way to get this apple topping wrong!
Measuring your pancakes out into the griddle is the best way to make sure you have uniform sizes of pancakes and that they all cook about the same time. You can also use an ice cream or cookie scoop if you prefer over a measuring cup.
Butter your griddle or skillet instead of using cooking spray if you want to make your pancakes a little more on the buttery side.
These pancakes will store well in an airtight bag or container in the fridge for 3-5 days. (I pop mine in the toaster to reheat.) They also freeze really well, you can stack them up and put them in a freezer bag or another airtight container for up to 6 months. Thaw completely in the fridge before reheating.
The topping works best only kept in the fridge for about 3-5 days. Freezing it can cause the apples to turn mushy and watery.