Preheat oven to 200 degrees Fahrenheit. Place plates in oven to warm. Preheat griddle or large cast iron pan over high heat. Meanwhile: In a covered glass measuring cup, melt 3 of the tablespoons of butter in the microwave or use 3 tablespoons canola oil. Pour milk over the melted butter or oil, stir, and whisk in the egg with a fork or whisk.
In a large measuring bowl or cup, add the dry ingredients: flour, sugar, baking soda, baking powder, and salt, and spices. Mix well with a fork or whisk. Beat in the milk mixture briefly. Stir in grated apple and toasted chopped walnuts until just combined.
Flick a little water off your fingers onto the hot griddle. If the drops pop wildly, fly up, and disappear, the griddle is ready. Grease the hot griddle or pan with the other tablespoon of butter. Ladle, spoon, or pour out enough batter onto the griddle for each 4 – 5-inch pancake. Cook until lots of bubbles appear on top and the bottom is quite brown. Flip and cook briefly on the other side until done through. Repeat until batter is completely used, placing cooked pancakes on plates in the warm oven.
When the pancakes are all made, you can top each stack with a fried egg (2 pancakes each for 3 people and 3 pancakes each for 2 people) and bacon, if available. Garnish with reserved walnuts and a drizzle of syrup or honey, if desired.