Apple Souffle Pancake
This Souffle Pancake with Caramelized Apples could be dessert instead of breakfast!
- 2 large egg yolks
- 1/2 cup milk
- 1/3 cup all purpose flour
- 1 1/2 Tbsp butter melted and cooled
- 1 tsp sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 large egg whites
- 1/2 tsp sugar
- 6 Tbsp unsalted butter
- 1/3 cup sugar
- 2 pounds Golden Delicious Apples peeled, cored, cut into 1/2-inch cubes
Preheat your oven to 400. Place a rack in the upper third part of your oven
In a large bowl, whisk the egg yolks with the milk. Slowly add the flour while whisking. Whisk in the butter, sugar, salt, and extract. Set the batter aside.
Place the egg whites and the 1/2 teaspoon of sugar in the bowl of a stand mixer. Beat the whites with the whisk attachment until they form soft peaks. Fold a small amount of the egg whites into the batter to lighten it up a bit. Fold the remaining whites into the batter.
Butter an 8-inch saute pan (make sure it has an oven proof handle) and place over medium high heat for about a minute. Pour the batter into the pan and reduce the heat to medium. Cook for 5 minutes. Place the fruit on top of the pancake. Place the pan in the pre-heated oven and cook for 5-7 minutes until the middle is just set. Ovens are different so after 5 minutes keep an eye on your pancake. Turn your oven up to broil. Broil for about 2 minutes to brown the top. Do not take your eye off of the pancake during this step, it will burn very quickly!
Melt butter in large skillet over medium heat; sprinkle sugar over. Stir until sugar begins to melt, about 1 minute. Add apples. Sauté until apples are brown and tender and juices form, about 10 minutes. Add cream and simmer until sauce thickens slightly, about 2 minutes. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewarm apples over medium heat.)