Torn Pancakes (kaiserschmarrn)

Preheat oven to 180°C. Sift flour and ¼ tsp salt into a bowl and make a well in the centre. Whisk milk and egg yolks in a bowl. Melt 50 g butter in a small saucepan and pour into well with milk mixture. Whisk until smooth.
Using an electric mixer, whisk egg whites to soft peaks. Fold through pancake batter in 3 batches until combined.
Heat 25 g butter in a 22 cm ovenproof non-stick or cast-iron frying pan over medium heat. Pour in pancake batter and cook for 3 minutes or until base is golden. Place in the oven and cook for 10 minutes or until almost set. Carefully turn over pancake (don’t worry if it breaks a little) and return to frying pan. Place pan over medium heat and cook for 3 minutes or until base is golden and just cooked through.
Turn pancake out onto a chopping board. Using 2 forks, tear pancake into pieces. Return pan over medium heat. Melt 60 g butter and add apples. Cook apples, stirring, for 3 minutes or until softened. Increase heat to high, add remaining 25 g butter and pancake pieces. Cook, shaking pan occasionally, for 2 minutes or until pieces are golden. Transfer to a platter and serve dusted with icing sugar.