Apple & Cinnamon Pancakes

Method

1. Mix the flour and sugar in a large bowl. Make a well in the centre, then add the egg yolks and stir. Slowly pour in the milk, stirring constantly to form a smooth, thick batter.
2. Add the grated apple and cinnamon, making sure the apple is spread evenly throughout the mixture.
3. In a separate large bowl, whisk the egg whites using an electric mixer until they form soft, floppy peaks. Using a metal spoon or balloon whisk, gently fold the whites into the pancake batter, starting with a tablespoon, then adding the rest 2 tablespoons at a time, for a light fluffy batter.
4. Heat a large frying or crepe pan and lightly grease with butter. Drop small ladlefuls of batter into the hot pan, spaced out, then smooth the down so they are around 10cm in diameter and 1cm thick. Cook over a low medium heat for 2-3 minutes until golden brown underneath, then flip and repeat until fluffy and cooked through.
5. Serve immediately - a spoon of staffordshire honey or vanilla ice cream can be added as a special treat!