Buttermilk pancakes with apples and cinnamon butter

Method

• 1
  Place apples, sugar, water and lemon juice in a medium saucepan. Cover and cook over medium-low heat for 15-20 minutes or until apples are tender but still hold their shape. Transfer to a bowl and set aside.
• 2
  To make cinnamon butter, use electric beaters to whip butter until pale. Beat in cinnamon.
• 3
  To make pancakes, sift flour, baking powder and sugar in a large bowl. Add buttermilk, butter and egg. Whisk until well combined.
• 4
  Brush two small non-stick frying pans with a little of the extra melted butter. Heat over medium heat. Add 1/3 cup of mixture to each pan. Cook for two minutes, or until bubbles appear on the surface. Carefully turn over and cook for 1 minute.
• 5
  Transfer pancakes to a plate and wrap loosely in a clean tea towel to keep warm. Repeat with remaining batter, greasing pan between each batch. If you find the pan is getting too hot, reduce heat slightly.
• 6
  Serve pancakes with apples and cinnamon butter. Sprinkle with a little extra cinnamon.