Apple Ricotta Pancakes

Whisk flour, baking powder, 1/2 teaspoon cinnamon, baking soda and salt in a medium bowl. Whisk egg, buttermilk, ricotta, 1 tablespoon sugar and vanilla in a large bowl. Stir the dry ingredients into the wet ingredients until just combined. Let stand until bubbly, about 10 minutes.

Meanwhile, combine the remaining 1/4 teaspoon cinnamon and 1 teaspoon sugar in a small bowl. Core apple and slice into eight 1/8-inch-thick rings (reserve the rest of the apple for another use).

Heat 1 teaspoon each butter and oil in a large nonstick skillet over medium heat. Add 2 apple rings and cook until starting to soften, about 1 minute. Flip them over and spread 1/4 cup of the batter on each. Cook until bubbles form, 2 to 4 minutes. Flip the pancakes, sprinkle with some of the cinnamon-sugar and cook until golden on the bottom and cooked through, about 2 minutes more. Repeat with the remaining ingredients in 3 more batches, adjusting the heat as necessary to prevent burning.