Äppelkanelpannkakor

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1. 1
   Peel, remove the core, and dice the apples.
2. 2
   Melt 2 Tbsp butter in a small pot over medium-low heat. Add the diced apples, cinnamon, brown sugar and water to the pot. Stir together and allow the apples to come up to a simmer. Cook the apples for 10-15 minutes, stirring occasionally, until they are tender. Remove the pot from the heat and cover with a lid to keep warm.
3. 3
   While the apples are cooking, start on the pancakes. In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, and granulated sugar.
4. 4
   In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
5. 5
   Pour the wet ingredients into the same bowl as the dry ingredients. Stir together until just combined. Be careful not to overmix at this point. The batter will be a little thick.
6. 6
   Heat a large nonstick skillet over medium heat. Once hot add ½ Tbsp of butter and swirl around to coat the surface. Add about ¼ cup pancake batter to the hot skillet. I like to cook two pancakes at a time.
7. 7
   Cook the pancakes until bubbles form over the surface and begin to pop. The edges and bottom of the pancakes will also start to become golden brown (about 60-90 seconds). Now flip the pancakes and cook on the second side until golden brown (about 30-60 seconds).
8. 8
   Repeat with the remaining batter, adding more butter to the skillet between batches or as needed, until all of the pancakes have been cooked. Keep the pancakes warm on a plate under a towel or on a baking sheet in a warm oven until all of the pancakes have been cooked.
9. 9
   Now serve the pancakes with several spoonfuls of cooked cinnamon apples on top and a drizzle of warm maple syrup. Enjoy!