Pancakes
½ cup apple purée or apple sauce
1/3 cup milk
3 tablespoons canola or light-flavoured oil
½ cup all-purpose flour
1 teaspoon baking power
pinch of salt
6 egg whites
2 tablespoons powdered sugar

To make your own apple purée, peel, core and chop three to four of your favourite apples and place the apples into a small pot with 1/4 cup of water. Cook the apples, covered, over medium heat until the liquid has evaporated and the apples are very soft. Mash the apples into a purée and allow it to cool before using. Save any extra purée to garnish pancakes.

Salted Caramel Sauce
1 cup white sugar
2 to 3 tablespoons water
3 tablespoons butter
½ cup cream or milk of your choice
1 teaspoon large grain salt (or to taste)

Place the sugar and water in a small pan and place over medium-high heat. Cook the sugar until it all turns completely golden brown. Remove the sugar from the heat and drop in the butter.

Let the butter melt and allow its water to boil off. Whisk in the yogurt and salt until the whole mixture is uniform in colour.

Pour caramel into a container and reserve at room temperature. It will last a few weeks in the refrigerator.

To make the pancake batter, add the apple purée, milk, oil, salt, baking powder and flour in a mixing bowl or food processor and mix well.

In a separate mixing bowl, add the egg whites and, with a whisk (electric or not), whip the whites until all the liquid has become airy (if using an electric whisk, start slow then build speed). At this point, you can add the sugar. Continue to whisk until the whites have stiff peaks and are shiny.

Slowly whisk about 1/3 of the whites into the batter, then repeat again. Using a spatula, gently fold the remaining third of the whites into the batter.

Set a lightly oiled pan over very low heat. Wipe out any excess oil. Place a 4-inch diameter ring-mould (2 inches high) onto the pan and line in with a piece of parchment cut to fit the interior of the mould and fill it about 2/3 full of batter. Cover the pan with a lid or inverted mixing bowl and let cook for 5 to 10 minutes before you try to flip it. Gently work a spatula under the pancake and give it a quick flip. Cook for another 5 to 10 minutes or until the pancake feels set. Carefully remove the pancake from the pan and place onto a plate. Remove the ring-mould and the parchment paper.

To serve, place warm pancake onto a plate and garnish with a spoonful of puréed apple and a drizzle of salted caramel.