Apple sauce

1. In a large stockpot, mix apples with brown sugar, cinnamon, lemon juice and water. Bring to a boil, cover pot with lid and lower the heat to medium. Maintain a low simmer and cook for 20-30 minutes until the apples are cooked through and soft.
2. Remove the pot from heat. Use a hand blender to puree the apples (you can control the texture this way) or a food processor for a smoother apple sauce (puree apples in batches).
3. Once pureed taste the apple sauce and add sugar. You may want more than I used. If it’s too sweet add more lemon juice.
4. Store in the fridge for up to 2 days or freeze in an airtight container for up to a year.

Torn pancakes

1. In the bowl of your electric mixer beat the egg whites and sugar, on medium speed, until thick and white, silky peaks form.
2. In a separate bowl whisk egg yolks with salt. Starting with the flour, alternately add flour and milk and mix well between each addition. Doing this slowly will prevent any lumps of flour and you’ll get a nice, smooth batter. Scrape in the vanilla seeds, mix until incorporated.
3. Add the egg whites in two additions. Fold them in gently (so you don’t kill their fluffiness).
4. In a skillet or pan, melt the butter over high heat. Once the skillet is really hot, pour in the batter.
5. Lower the heat to medium and let the pancake cook. Once the edge is cooked through and the bottom of the pancake is golden brown, cut it into four pieces and flip them over with a spatula.
6. Cook for a few minutes. Cut pancake into small pieces. Cook until all pieces are cooked through and golden brown. (You can flip them individually as they cook, so they brown on all sides.)
7. Turn heat to high, sprinkle powdered sugar over pancakes and stir until all are coated with sugar. Keep cooking for a few minutes until the sugar caramelizes and creates a crust.
8. Serve immediately, with a side of apple sauce (preferably warm) and ice-cream.