In a large bowl, mix flour, 3/4 cup of sugar, egg yolks, whole eggs, lowfat milk, and vanilla extract.

Let the mixture stand for 15 minutes, then strain.

Whip egg whites until stiff peaks form.

Gently fold the whipped egg whites into the flour mixture.

Heat 1/4 cup of butter in a 10-inch skillet over medium-high heat.

Add apple slices and cook until lightly softened, approximately 5 minutes. Set aside.

Return 1/6 of the apple slices to the skillet.

Add 1 tablespoon of butter, then pour in 1 1/4 cup of batter.

Cook over medium heat until the bottom is brown, approximately 4 minutes.

Flip the pancake and cook for 1 minute.

Mix 1 cup of sugar with 1 tablespoon of cinnamon.

Sprinkle 1 tablespoon of cinnamon sugar over the pancake.

Remove the pancake from the pan, cut into wedges, and keep warm.

Repeat the process for the remaining pancakes, starting by returning 1/6 of the apple slices to the skillet, adding 1 tablespoon of butter and 1 1/4 cup of batter, until all pancakes are finished and no batter remains.

Top each pancake with extra cinnamon sugar.

Serve the hot pancakes with lowfat sour cream, jam, or marmalade, if desired.