1 cup all-purpose flour
2 tablespoons brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup plus 2 tablespoons milk
2 eggs, separated – egg whites beaten until stiff
1 teaspoon vanilla extract
1/2 cup apples, peeled and chopped fine
1/2 cup pecans, chopped
Stir together the flour, brown sugar, baking powder, salt and cinnamon in mixing bowl.
Beat egg yolks in separate bowl; stir in milk and vanilla.
Add liquid mixture to dry ingredients, stirring just until blended. Fold in beaten egg whites.
Heat greased griddle or skillet over medium heat or to 375°F (190°C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.
Makes about 10 (4-inch) pancakes.