To make the caramelised apples

  1. Place the sugar and water into a pan and leave until the sugar until it is a golden colour.
  2. Add the sliced apples, cinnamon stick and apple juice and stir to combine, bring to the boil turn the heat down to low and leave for about 5-8 minutes or until the apples have softened and the toffee has dissolved. Set aside to cool slightly.
  3. Strain off the liquid and reserve.

To make the butterscotch sauce

  1. Place the butter, brown sugar, fresh cream, crème fraiche and cinnamon into a small saucepan and stir on a medium heat until ingredients melt and come together.
  2. Add the reserved apple liquid.
  3. Take the sauce off the heat and set aside until required.

Cinnamon sugar sprinkle

  1. Mix together the cinnamon and caster sugar together into a small container with the lid on and shake until combined.

To make the pancakes

  1. Sift the flour, bi-carbonate soda, brown sugar into a large bowl.
  2. Make a well in the centre of the dry ingredients and add the milk, egg, vanilla paste and whisk to combine.
  3. Stir through the melted butter until combined. Lightly spray the Kambrook Pancake Perfection hotplates with canola spray and place ¼ cup of prepared pancake batter into each recessed pancake cooking well.
  4. Sprinkle some cinnamon sugar on the top of the pancake.
  5. Close and lock the lid and cook for 2 minutes.  Carefully remove the pancakes using a silicon spatula and continue to cook the remaining pancake batter.

To assemble

  1. Place the pancakes onto plates and top with caramelised apples and pour cinnamon butterscotch sauce over the top.