In a medium bowl whisk together egg yolks, cream, sugar and salt. Then mix through the flour until completely combined. Set your mixture aside for 30 minutes to rest.
While your dough is resting whip up your eggs whites to soft peak stage.
Once your dough has rested, grate or thinly slice your apples.
Mix both apple and egg whites into your dough.
In a non stick pan add ½ tablespoon of butter and melt over a medium/low heat. Once melted add ½c of the mixture to your pan. Cook over medium/low heat. Cook both sides and remove from heat when cooked though.
Repeat this process with the remainder of the mixture. It will make roughly six pancakes.
Serve with spiced sour cream: In a small bowl mix 150g sour cream, 1 ½ teaspoons of brown sugar, ½ teaspoon nutmeg ½ teaspoon of cinnamon.