Core and peel the apple. Slice into thin rings.

Prepare your pancake batter as you always do.

To make the apple syrup bring the apple juice and cinnamon stick to a boil in a small saucepan. Simmer until reduced by half, about thirty minutes. It won't be as thick as honey or maple syrup but the apple flavour is beautiful.

Melt butter on a hot non-stick pan.

Use a skewer to dip an apple ring into the batter and place it in the hot butter. Repeat. Cook as you would a regular pancake- about two minutes per side, until golden brown. Serve with the hot apple syrup.