Start by making the stewed apple. Place the apple chunks, brown sugar, butter, cinnamon, and
water in a pot. Stir over medium heat to melt the butter and sugar.

Simmer gently for 12 minutes, stirring regularly, until the apple has softened and the syrup has reduced. Set aside.

To make the pancake batter: whisk the egg and castor sugar together by hand. Add the butter,
vanilla essence and buttermilk and whisk together.

Sift the flour, baking powder, and salt into the bowl and stir together. Squeeze and discard any
excess liquid from the grated apple and fold into the batter.

Melt a teaspoon of butter in a pan. Use a 50ml scoop to pour pancake batter into the pan (cook 2-3
at a time).

Cook the pancakes until set on top and starting to bubble. Flip over and fry until golden
on the other side.

Keep in a warm place while you cook the remaining pancakes. Add more butter to the pan as needed.

Top the pancakes with plain yoghurt, stewed apple, and a generous drizzle of First Choice Cherry
Dessert Topping before serving. (Note: this recipe is also delicious with the First Choice Caramel
Dessert Topping.)