Caramel Apples

2 tablespoons butter2 tablespoons butter
2 apples peeled, core, diced2 apples peeled, core, diced
2 tablespoons brown sugar2 tablespoons brown sugar
1/2 teaspoon vanilla extract½ teaspoon vanilla extract
Pinch of saltPinch of salt
2-3 tablespoons Torani Caramel Sauce plus more to drizzle over the top.2-3 tablespoons Torani Caramel Sauce plus more to drizzle over the top.

Pancakes

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
pinch of salt
1 cup milk
2 tablespoons butter melted
2 eggs beaten
1 medium apple peeled and grated (I usually use granny smith)
Butter or cooking spray for cooking the pancakes

Caramel Apples:

Melt the butter in a medium skillet over medium-low heat. Stir in the apples and cook, stirring frequently for about 2 minutes.
Stir in the brown sugar, vanilla and pinch of salt. Mix well to combine. The sugar will start to melt and the apples will release some of their natural juices. Cook stirring frequently for about 5 -7 minutes or until the apples have become tender.
Stir in the caramel sauce and mix well. Allow the caramel to get warm. This may only take a minute. Remove from the heat and keep warm.

Pancakes:

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.
Add the milk, melted butter and eggs and whisk just until combined. Do not over mix the batter to prevent the pancakes from becoming tough. Stir in the grated apples and mix to combine.
Set the batter aside to rest while you heat the griddle (about 4-5 minutes). Heat a griddle or skillet over medium heat. Coat with cooking spray or butter.
For each pancake, drop 1/4 cup to 1/3 cup of batter onto the griddle or skillet. Cook for about 2-3 minutes or until bubbles start to form on the surface. Flip and cook for about 2 minutes or until golden brown.
Remove the apple pancakes from the griddle and serve topped with the caramel apples, some butter (optional) and an extra drizzle of caramel.