Gingerbread Pancakes with Butterscotch Apples
Preheat the oven to 200 degrees F. In a large skillet melt the butter over medium heat. Add the apples and cook until tender, stirring occasionally, about 10 minutes. Stir in the brown sugar, 2 tablespoons water, lemon juice, 1/4 teaspoon cinnamon and 1/4 teaspoon salt. Cook until the mixture starts to bubble, about 3 minutes. Remove from the heat and stir in the vanilla. Transfer apple mixture to a serving dish and set aside.
Meanwhile, in a small bowl stir together the flour, granulated sugar, ginger, remaining 1 teaspoon cinnamon, baking powder, and remaining 1/4 teaspoon salt. In glass measuring cup, combine 1/4 cup water, the egg, molasses, and vegetable oil. Add to the flour mixture and stir with a fork until the mixture is just combined, but not smooth. Add additional water if necessary to reach the consistency of pancake batter.
Brush a nonstick skillet with a little oil; heat over medium-low heat. Add the gingerbread mixture to the skillet a generous tablespoonful at a time and spread to make a 2 1/2-inch round; cook until lightly browned, about 3 minutes. Turn and brown on the other side, 3 to 4 minutes. Repeat until all the batter has been used. Keep the pancakes warm in the oven until all have been cooked. Transfer and divide the pancakes among 4 warmed serving plates and top each serving with a quarter of the apple mixture.