Golden Apple Fritter Pancakes

In a heavy-bottomed pot, combine 1 cup granulated sugar, 1 tbsp corn syrup, and 3 tbsp water. Stir gently over medium heat until the sugar dissolves.

Once the sugar dissolves, stop stirring and let the mixture cook undisturbed until it reaches an amber color. Carefully watch the pot to avoid burning the caramel.

While the sugar cooks, heat 1/2 cup heavy cream in the microwave or in a separate pot until hot but not boiling.

Slowly pour the hot cream into the caramel mixture, stirring with a wooden spoon to combine carefully. Cook for another 1-2 minutes, then remove from heat and set aside.

In a medium pot, combine 2 cups diced Granny Smith apples and 1/4 cup granulated sugar. Cook over medium heat for about 20 minutes until the apples soften. Remove from heat.

In a large bowl, whisk together 4 eggs and 1/2 cup granulated sugar. Add 2 cups buttermilk and 3 1/3 cups flour, mixing until smooth.

In a small bowl, combine 2 tsp baking soda and 2 tbsp vinegar, then stir the mixture into the pancake batter.

Heat a non-stick pan over medium-low heat and lightly coat with oil. Pour 1/4 cup of batter to form each pancake.

Cook pancakes until bubbles break on the surface, then flip and cook until golden brown and cooked through.

To serve, stack pancakes and top with cooked apples. Drizzle generously with caramel sauce.