Make the topping. Peel, core and
quarter the apples, then slice each
quarter into four. Heat the butter in a
large frying pan. Cook the apples
until golden, but still firm. Stir in the
pecans and maple syrup. Heat
gently for 2-3 minutes. Remove
from the heat and keep warm.
For the pancakes, sift the flour,
baking powder, bicarbonate of
soda, sugar and a pinch of salt into
a bowl. Whisk the egg whites until
stiff. Mix together the egg yolks,
buttermilk and melted butter and
whisk into the flour mixture until the
batter is thick and smooth.
Carefully fold the egg whites into
the batter until evenly mixed.
Heat a large frying pan, preferably
non-stick, and brush lightly with
melted butter. Drop 2 or 3 large
spoonfuls of batter into the pan to
make pancakes about 10cm in
diameter. When the surface has
dulled slightly and bubbles appear,
after about 3-4 minutes, carefully
flip the pancakes over and cook on
the other side until browned.
To serve, place a spoonful of the
apple mixture on a pancake, top
with a second pancake and spoon
over more of the topping. Repeat to
make three more pancake stacks.