American-style fluffy pancakes with maple butter Braeburn apples

Place the flour (200 g), baking powder (1/2 tsp), salt (1 pinch), cinnamon (1/4 tsp) and lemon zest (1/2) into a medium mixing bowl. Make a well in the centre and add the egg (1), milk (225 ml) and maple syrup (1 tbsp) into the well. Grab a whisk and whisk the mixture until smooth. Rest the batter in the fridge until you are ready to serve.

Next make the maple butter apples. Pop the maple butter (50 g) into a medium frying pan and cook over a high heat until the butter begins to brown. When the butter is brown, add the apples (2) and stir well. Add the vanilla (1), cinnamon (1/4 tsp) and lemon juice (1/2) and cook until the apples are tender.

Grab a large non-stick frying pan and add half the maple butter (30 g) to the pan. Place over a low to medium high heat and wait for the butter to melt. Using a small ladle, ladle half the pancake mixture into 4 small circles into the pan. Cook for 2 minutes or until some bubbles rise in the batter, flip each one over and cook for 2 more minutes or until golden and cooked through. Repeat with the remaining mixture.

Serve 4 pancakes onto each plate. Spoon the maple apples on top and spoon any pan juices over the pancakes. Drizzle with some more maple syrup (as needed) and serve with a scoop of ice cream (as needed) or a big dollop of whipped cream alongside.