Instructions:
Preheat oven to 350°F (180°C). Cut apples in wedges and core. In a 10” oven-proof frying pan, sauté apples in 2-3 tbsp (30-45 mL) butter until lightly browned; remove from pan and set aside. Combine flour, salt and evaporated milk in a mixing bowl. Beat in egg yolks, one at a time; add melted butter. In another bowl, beat egg whites with cream of tartar and pinch of salt until they hold soft peaks; beat in sugar and continue beating until whites hold stiff peaks. Fold into batter using rubber spatula. Heat 2 tsp (10 mL) butter in the frying pan. Remove from heat and pour batter into pan. Arrange apple wedges over batter. Bake at 350°F (180°C) until pancake is set, about 20 minutes. Makes 4 servings. Add syrup or icing sugar if desired.

Nutrients per serving:
Calories: 277.2
Carbohydrate: 24.1 g
Fibre: 2.3 g
Protein: 7.5 g
Fat: 17.5 g
Sodium: 333.1 mg