Prepare the baked apples:
In a skillet over medium heat, melt the butter. Add apple slices, brown sugar, cinnamon, nutmeg, and a splash of lemon juice. Cook for 10–12 minutes, stirring occasionally, until apples are soft and caramelised. Set aside and keep warm.

Make the pancake batter:
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk buttermilk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry and mix until just combined (batter should be slightly lumpy).

Cook the pancakes:
Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil. Pour ¼ cup of batter per pancake. Cook for 2–3 minutes until bubbles form on the surface, then flip and cook another 1–2 minutes until golden and cooked through.

Serve:
Stack pancakes on a plate and top with warm baked apples. Add a drizzle of maple syrup, a dusting of icing sugar, or a dollop of whipped cream if desired.

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