There is no need to peel the apples unless you really want to. Core them and chop them into 1/2 inch pieces.

Heat a skillet and put the butter in. Don’t let the butter burn.

Add the apples, brown sugar and cinnamon. Stir so the apples get completely covered.

Cover and simmer on low heat until the apples are very soft, stirring occasionally, about 30 minutes.

Remove from the heat and let cool for about 10 minutes. You don’t want to cook the pancake in the bowl!.

Preheat the oven to 200 degrees and have ready a cookie sheet.

In a large bowl, sift together the flour, baking powder, salt, and sugar.

Make a well in the center and pour in the milk, egg, and vanilla. Mix until the egg incorporated, then add the melted butter. Make sure the egg is completely incorporated, or the melted butter will make cooked egg lumps in your pancakes.

Let the batter rest for about 10 minutes before preparing the pancakes. Then add the slightly cooled apples to the batter.

Heat a lightly oiled crêpe or frying pan over medium-high heat.

Pour enough batter into the pan to reach to the edges. Cook until the pancake has bubbles on the surface, then flip.

Turn the heat down to very low, and let the pancake continue to cook about 3 minutes. Check by poking it with a toothpick. If the toothpick comes out clean, it's ready.

Put the pancake on the cookie sheet to warm while you prepare the remaining pancakes.

To serve, melt more butter, and pour over each pancake, then sprinkle with powdered sugar.