Preheat one zone of your griddle to medium heat and place a small cast iron pot on top. Set the other burners to low.
Add 2 tbsp butter to the griddle and sauté diced apples for a few minutes until they begin to soften. Meanwhile, melt 2 tbsp butter in the pot.
Transfer the softened apples to the pot and add brown sugar, honey, lemon juice, cinnamon, nutmeg, vanilla, cornstarch, and water. Stir and let simmer until thickened.
Whisk extra cinnamon and nutmeg into the prepared pancake batter.
On the low-heat side of the griddle, melt the remaining butter and pour the batter to form pancakes. Flip once golden brown.
To serve, stack the pancakes, spoon the warm apple pie topping over them, and drizzle with maple syrup.
Preheat one zone of your griddle to medium heat and place a small cast iron pot on top. Set the other burners to low.
Add 2 tbsp butter to the griddle and sauté diced apples for a few minutes until they begin to soften. Meanwhile, melt 2 tbsp butter in the pot.
Transfer the softened apples to the pot and add brown sugar, honey, lemon juice, cinnamon, nutmeg, vanilla, cornstarch, and water. Stir and let simmer until thickened.
Whisk extra cinnamon and nutmeg into the prepared pancake batter.
On the low-heat side of the griddle, melt the remaining butter and pour the batter to form pancakes. Flip once golden brown.
To serve, stack the pancakes, spoon the warm apple pie topping over them, and drizzle with maple syrup.
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