Ingredients:

• 2 cups (240g) all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 3/4 cups (420ml) milk
• 2 large eggs
• 1/4 cup (60ml) melted butter
• 1 teaspoon vanilla extract
• 1 large Granny Smith apple, peeled and diced (about 1 cup/150g)
• 2 tablespoons Sticky Balsamic Apple

• 1/4 cup (60ml) Sticky Balsamic Apple
• 2 tablespoons honey
• 2 tablespoons butter
• 1/4 teaspoon cinnamon
• Pinch of salt

• Fresh apple slices
• Chopped walnuts or pecans
• Extra Sticky Balsamic Apple for drizzling

Instructions:

1. Prepare the glaze: In a small saucepan, combine Sticky Balsamic Apple, honey, butter, cinnamon, and salt. Simmer over low heat for 3-4 minutes until slightly thickened. Set aside to cool slightly.
2. Make the pancake batter: In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. In another bowl, whisk milk, eggs, melted butter, vanilla, and 2 tablespoons of Sticky Balsamic Apple.
3. Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined – don't overmix! Gently fold in the diced apple.
4. Cook the pancakes: Heat a lightly greased griddle or non-stick pan over medium heat. Pour 1/4 cup (60ml) of batter for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
5. Serve: Stack the pancakes on plates, drizzle generously with the warm Sticky Balsamic Apple glaze, and top with fresh apple slices and nuts. Add an extra drizzle of Sticky Balsamic Apple for the ultimate gourmet touch.

Chef's Tips:

• Don't overmix the batter – lumps are perfectly fine and will result in fluffier pancakes
• Keep pancakes warm in a 200°F (95°C) oven while cooking the rest
• The glaze can be made ahead and gently rewarmed before serving

Why This Recipe Works: