Apple pancakes with Cinnamon butter

Pancakes have been one of the specialities of the Scottish and the English. They are mostly had for breakfast but it would be good if these pancakes are had at tea time.

Makes about 22
1)Cinnamon butter

Ingredients:
Unsalted butter, room temperature - 1/2 cup
Powdered sugar - 1/2 cup
Ground cinnamon - 1 tsp
Grated orange peel - 1/2 tsp

Method:

Using an electric mixer, beat all the ingredients in a bowl until smooth and blended.


2)Apple pancakes

Ingredients:
Fresh lemon juice - 2 tsp
Grated lemon peel - 1 tsp
Medium apples, peeled, halved and cored - 2
All purpose flour (maida) - 1 1/2 cup
White or brown sugar - 2 tbsp
Baking powder - 2 1/2 tsp
Salt - 1/2 tsp
Milk (whole) - 3/4 cup
Eggs - 2
Unsalted butter, melted - 1/2 cup

Method:

1)Combine lemon juice and grated lemon peel in a bowl. Coarsely grate apples into the bowl and toss it to coat with juice.
2)Whisk flour. sugar, baking powder and salt in a large bowl. Make a well in the centre of the dry ingredients. Whisk in
milk, eggs and 1/2 cup melted butter until smooth.
3)Stir in apple mixture. Cover and let the batter stand at room temperature atleast 30mins to an hour.
4)Heat non stick pan over medium high heat.
5)Pour 1 heaping tablespoon of batter onto the pan. Before pouring brush the pan with melted butter.
6)Cook until golden on bottom and bubbles start to form on surface, about 3 mins. Turn pancakes over. Cook until golden on bottom, about 2 mins longer.
7)Repeat this step until the batter is over.
8)Transfer the pancakes onto a plate. Top each pancake with dollop of cinnamon butter and serve it hot.