165 g plain flour
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tbsp. granulated sugar
4 tbsp. butter, plus more for cooking
1 large egg, separated
1 tsp. vanilla extract
300 ml milk
4 large British apples, peeled, cored, and finely chopped
110 g brown sugar
Mix flour, baking powder, 1 teaspoon cinnamon, and sugar in a bowl. Melt 2 tablespoons of the butter. In a large bowl, whisk to combine egg yolk, vanilla, milk, and melted butter. Gently fold dry ingredients into wet ingredients until just combined, then fold in 180g of chopped British apple.
In another bowl, using a hand mixer, beat egg white until stiff peaks form. Fold egg white into the batter gently with a spatula until just combined.
Make apple topping: In a small saucepan over medium heat, melt the remaining tablespoons of butter. Add remaining British apples, brown sugar, remaining 1/2 teaspoon cinnamon, and 60ml water. Cook, stirring occasionally until apples have softened, and the mixture is jammy, 10 to 15 minutes.
In a large frying pan over medium heat, melt 1 tablespoon butter. Pour about 60ml pancake batter into the pan. When little bubbles appear, about 1 to 2 minutes, flip and continue cooking until both sides are lightly golden. Repeat with the remaining batter, adding more butter to the pan as needed. Serve pancakes topped with British apple mixture.