Apple Crumble Pancakes - cooking recipe

Ingredients

Apple Compote
4 fuji apples, peeled, cored, and sliced
1/2 cup sugar
1 teaspoon ground cinnamon (I used Chinese Cassia)
1/2 vanilla bean, scraped (I used Tahitian)
1/4 cup fresh lemon juice
4 tablespoons unsalted butter
Streusel
3/4 cup sugar
3/4 cup flour
1 tablespoon water
1 1/2 tablespoons ground chinese cassia cinnamon
1/4 cup unsalted butter, softened
Pancakes
1 egg
3/4 cup milk
2 tablespoons unsalted butter, melted
1 cup flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (I used Chinese Cassia)
1 pinch ground nutmeg
1 pinch ground cloves

Preparation

For the apples:
Melt butter in saute pan over medium heat for 6-8 minutes or until light golden brown in color.
Meanwhile, in a medium bowl, add together the apples, lemon, vanilla, sugar, and cinnamon. Mix well.
When butter is ready, add apple mixture to the pan and cook, covered, for 5-10 minutes or until caramelized in color and softened.
Keep warm on a burner on low setting.
For the Streusel:
While the apples are cooking, prepare the streusel.
Add all ingredients into a bowl.
Blend with fork until crumbly.
Place 2-4 tablespoons of mixture over top of the apple compote. Simmer, uncovered on stove while cooking pancakes.
For the Pancakes:
In a medium bowl, whip egg.
Add butter and milk and whip together.
Add the dry ingredients.
Mix well.
Over medium heat, in a nonstick pan that has been buttered, place 1/4 cup batter.
Cook until edges and top look dry and slightly bubbly, turn and cook for another few minutes until golden brown.
Place pancakes on plate, top with apple compote and streusel topping.