In a medium saucepan, combine sliced sharp-tasting apples, water, golden syrup, and brown sugar over medium heat. Stir gently and allow the mixture to simmer for about 10 minutes, until the apples become tender and the syrup thickens slightly.

While the syrup simmers, grab a large mixing bowl and whisk together the all-purpose flour, baking powder, cinnamon, and optional ground ginger. Add the grated apple, light brown sugar, egg, vanilla extract, salt, and milk to the dry ingredients, stirring until just combined.

Set a non-stick skillet or griddle over medium heat and add a small amount of vegetable oil to prevent sticking. Allow the skillet to heat up for about 2 minutes.

Cook the pancakes for 2-3 minutes or until bubbles form on the surface and the edges begin to look set. Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes until golden brown on both sides.

Once all pancakes are cooked, stack them high on a serving plate. Spoon the warm syrup over the top and add a generous dollop of crème fraîche.