1.Sift flour, sugar and cinnamon into a large bowl; stir in milk, egg yolk and canned pie apple.
2.Beat egg whites in a small bowl with an electric mixer on high speed until soft peaks form; fold gently into apple mixture.
3.Heat a medium non-stick frying pan over a medium-high heat; pour ¼-cup of the batter into pan; cook until browned both sides. Repeat with remaining batter to make a total of 8 pancakes.
4.Cook apple wedges and extra sugar over a low heat in same pan, stirring, until apple caramelises.
5.Divide pancakes among serving dishes. Top with apple mixture then ice-cream; drizzle with syrup.
Maple-flavoured syrup or pancake syrup, made from cane sugar and artificial maple flavouring, is not an adequate substitute for pure maple syrup. A flavoured ice-cream such as toffee crunch or butterscotch can be used instead of plain vanilla; omit the maple syrup if you use a flavoured ice-cream.