Cinnamon Apple Pancakes

Microwave 2 tablespoons of the unsalted butter in a small microwave-safe bowl until melted, about 30 seconds. (Alternatively, melt on the stovetop.)

Place 3/4 cup self-rising flour, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground cinnamon in a large bowl and whisk to combine.

Place 2 large eggs and 2 tablespoons granulated sugar in a medium bowl and whisk until thick and fluffy. Add 3/4 cup buttermilk and the melted butter and stir to combine.

Add the buttermilk mixture to the flour mixture and stir until just combined. Set aside to rest for 15 minutes. Meanwhile, make the caramelized apple topping.

Peel and core 3 Granny Smith apples and cut each one into 8 wedges. Set aside 4 of the wedges for the batter. Melt the remaining 2 tablespoons unsalted butter in a large frying pan over medium-high heat. Add the remaining apple wedges and 1 tablespoon packed light brown sugar. Cook, flipping occasionally, until golden-brown and tender, 8 to 10 minutes. Add 1/4 cup apple cider and simmer on low heat until syrupy, 1 to 2 minutes. Remove the pan from the heat.

When the batter is ready, grate the reserved apple wedges on the large holes of a box grater. Add the grated apple to the batter and fold until just combined.

Heat a large cast iron or nonstick skillet over medium-high heat and brush the pan with about 1 teaspoon of the vegetable oil. Add 1/4-cup portions of the batter to the pan, cooking 2 to 3 at a time, depending on the size of your pan. Cook until bubbles appear on the surface and the edges begin to set, about 2 minutes. Reduce the heat to medium if the pancakes are cooking too quickly.

Flip the pancakes. Cook until the second sides are golden-brown, 1 to 2 minutes more. Transfer to a plate or a 250°F oven if you want to keep them warm. Repeat using more oil and cooking the remaining batter. Serve with the caramelized apple topping and a dollop of whipped cream if desired.