German Apple Pancakes (Apfelpfannkuchen)

In a medium to large skillet (the same skillet you will cook the pancakes in) and over medium heat, add a bit of butter (about 1/2 tablespoon of 7 grams) and let It melt. Add all of the apple pieces and let them cook until golden in color, about 3 to 5 minutes. Transfer to a plate and set aside.
Alternatively, you can cut your apples into thin wedges and skip the cooking process.

In a small bowl, add a pinch of salt to the egg whites and beat until stiff. The salt helps the egg white stay firm. You should be able to turn your bowl upside down without the egg white running out.

In a medium-sized bowl, using an electric mixer, beat together the egg yolks, brown sugar, salt, flour, baking powder, milk and mineral water until combined.

Fold the fluffy egg whites into the batter. You should not be able to see any white streaks anymore.

Over medium heat, add half of the butter to a medium-sized skillet, pour in half of the batter and tilt the pan, so it covers the entire bottom of the pan. Immediately add half of the apple slices and distribute them evenly, gently pressing them into the batter. Let cook until golden brown on both sides. You can use this pancake flipper to help you flip it, or use two spatulas to flip it.

Dust your apple pancake with powdered sugar or sprinkle with cinnamon sugar (our preferred choice).