Get your mise en place together, which means getting all your ingredients together and everything you need to make the pancakes. It's much easier to have everything ready before you start. Once you have everything together, you can start measuring things out. Since I am cooking at home and not in a restaurant, I tend to just measure and then add everything to one bowl, but when I was in culinary school, I would measure everything and have them in separate bowls before mixing everything together. For pancakes, especially when you want easy clean-up later, you can just dump everything into one bowl, starting with the dry ingredients first. You'll also want to peel and slice your apples.
Add them to a small sauce pan with the water and cook until tender. The apples you choose to use will determine the cooking time. I like granny smith apples, but gala or honey crisp apples are good too. Once the apples are tender, put them in a bowl and set them aside. Then add the arrowroot to a small amount of cold water to dissolve, and then add it to the remaining hot water from the apples. It should thicken immediately; if it doesn't, then heat it just until it thickens up. Add the sugar and cinnamon, and stir. Add the apples back to the pan and stir.
Next, while the apples are cooking, add the eggs, oil, and about 1/4 cup of water at a time to the dry ingredients for the pancakes to prevent lumps. Stir until you have your desired consistency. You can add more or less water, depending on your preference. This will affect the yield of the pancakes you will get, but fluffy, thick pancakes are just as yummy as thinner pancakes. Once everything is combined, get out your preferred skillet and spatula. I like stainless steel because of its longevity and because it's healthier than nonstick pans. Eventually, the coating will come off of the nonstick pans, and it's no good for that to come off into your food. For the stainless steel pans I've bought, click here. Cook the pancakes on medium heat, using just enough oil to coat the pan if you're using stainless steel. Cook about 2 minutes per side or until golden brown and cooked through. To keep pancakes warm, heat the oven to warm, then line a baking sheet with parchment and place any pancakes in the oven to keep warm while the rest cook. My oven has a warm setting, but if yours doesn't, 250–300 degrees for a few minutes should keep them warm.
Top the pancakes with the apples. You can even add some extra cinnamon syrup, which is quick and easy if you like some extra cinnamon goodness.
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