The cinnamon apple topping was also her idea. That young girl is brilliant.
For the topping I sautéed four tablespoons butter with two tablespoons brown sugar and 1/2 tablespoon cinnamon. Once the butter was melted and the 'syrup' bubbled in the pan I added one peeled and diced Pink Lady Apple. I cooked the cinnamon apples for about ten minutes to soften while I cooked the pancakes. This recipe is enough for two generously topped pancakes.
The youngest was happy to have her requested dinner, I was happy to have pancakes leftover for this week's breakfasts.