While some doubt it, apples do grow here in Louisiana and are used in many breakfast dishes and desserts. These delicious breakfast pancakes will satisfy all of your guests.
2 apples, cored and thinly sliced into wedges
2 tbsps cinnamon, divided
¼ cup plus 1 tbsp granulated sugar, divided
1 tbsp butter
1 cup flour
½ tsp baking powder
? cup milk
1 egg, separated
2 tbsps vegetable oil
In a small bowl, mix together 1 tablespoon cinnamon and ¼ cup sugar. Set aside. In a large skillet, melt butter over medium-high heat. Add sliced apples and remaining tablespoon cinnamon then sauté 2–3 minutes. Set aside. In a large mixing bowl, whisk together sifted flour, salt, baking powder, milk, egg yolk and remaining tablespoon sugar. Set aside. In a separate bowl, whisk egg white until soft peaks form. Add egg white to flour mixture, mixing well to combine ingredients. In a large, nonstick skillet or a nonstick electric griddle, heat 2 tablespoons oil over medium-high heat. Pour ¼ of batter onto hot griddle. When bubbles appear on top, turn and cook until golden brown. Remove and set aside to keep warm. Repeat until all batter is used. Serve with sautéed apples and sprinkle with cinnamon sugar mixture.