Apple Pie Pancakes

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The aroma of apple pie permeating an entire home on a crisp autumn morning is, quite simply, the best way to begin the day. It's breakfast time, and you're having apple pie! Who wouldn't adore something like that? It consists of all the components of an apple pie with the exception of the crust.

Warm, puffy pancakes topped with bright and crisp sweet apples will give you that comfortable fall feeling you're looking for...Have fun!

Makes 6-8 pancakes

Ingredients:

• 1/2 cup salted butter

• 4 cups coarsely chopped apples

• 1 1/2 tsp apple pie spice

• 4 eggs separated

• 1 cup milk

• 1 tsp vanilla

• 1/2 tsp salt

• 1 1/2 cups cake flour

• 2 tsp baking powder

• 1 tsp lemon juice

• Non-stick cooking spray

• Maple syrup

Let's Cook!

Apple Topper:

1. In a 10-inch skillet, melt butter over medium heat heat. Reserve 1/4 cup of the melted butter for the pancake batter.

2. Add apples, 1/4 cup sugar and 1 tsp apple pie spice to the remaining butter in the skillet.

3. Cook, stirring occasionally until apples are just softened and caramelizes (3-5 minutes).

Pancake Batter:

1. In a large bowl whisk together egg yolks, milk, reserved 1/4 cup melted butter, vanilla and salt.

2. Sift cake flour, baking powder, and remaining 1/2 tsp apple pie spice into yolk mixture. Mix until well combined.

3. Place egg whites in a large bowl, add lemon juice. Beat egg whites with a mixer on medium to high until frothy.

4. Gradually beat in remaining 1/4 sup sugar until stiff peaks form.

5. Fold half of the beaten egg whites into the yolk mixture. Repeat with remaining egg whites.

Let's Cook Breakfast!

1. Spray a medium skillet with cooking spray. Spoon around 1/3 cup of the batter into the skillet, cook until small bubbles appears on top and bottom appears golden brown, pancakes will be puffy (2-3 minutes).

2. Carefully flip pancake. Cook until bottom turns golden brown. Repeat with remaining batter.

3. Transfer to plate. Spoon apple topper and maple syrup over pancakes.