Apple Cinnamon Pancakes

In a small pot, combine diced apples and 1⁄4 cup water (1⁄2 cup for 4 servings). Bring to a simmer over medium-high heat, then cover and reduce heat to low. Cook, stirring occasionally, until apples have softened, 12-15 minutes. Add 1 TBSP brown sugar, 1 TBSP butter, and a small pinch of salt (2 TBSP brown sugar and 2 TBSP butter for 4); mash with a potato masher until mixture is soft but still chunky, about 1 minute.

While diced apples cook, whisk together grated apple, cinnamon, baking powder, two eggs, 1⁄2 cup + 1 TBSP milk, 2 TBSP brown sugar, 1 TBSP oil, and 1⁄4 tsp salt in a large bowl until well combined (four eggs, 1 cup + 2 TBSP milk, 4 TBSP brown sugar, 2 TBSP oil, and 1⁄2 tsp salt for 4 servings). Whisk in tempura batter mix one packet at a time until batter is mostly smooth (some small lumps should remain).

Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. (For extra-rich pancakes, use butter instead of oil.) Add 1⁄4-cup scoops of pancake batter to pan; cook until bubbles form on tops of pancakes, 1-2 minutes. Flip and cook until golden, 30-60 seconds more. (Lower heat if pancakes begin to brown too quickly.) Transfer to a plate. (If you preheated your oven, transfer pancakes to a baking sheet as you make them and place in the oven until ready to serve.) Repeat with remaining batter, adding more oil (or butter) between batches if necessary.