Souffle Pancake with Caramelized Apples

This Souffle Pancake with Caramelized Apples could be dessert instead of breakfast!  To Read More, Click On The Recipe Title.

The first time I made this souffle pancake it was for a brunch we were having at our house.  I made it with blueberries and dusted it with powdered sugar.  It was gone in no time flat without a decent picture to share!  I wanted to make it again, with apples.  Caramelized apples.  This souffle pancake is so soft...airy...and delicious!  And that's just the pancake part!  When you add fruit to this it puts it over the top!  I saw the souffle pancake recipe on a blog called bakingperfection.  The Caramelized Apple recipe came from Epicurious.  The apples! I tasted them straight from the pan and they tasted like caramel apples!  I'll be making them again to put on ice cream.    I have plenty of pictures this time around so ...lets make Souffle Pancake with Caramelized Apples!


First lets start by making the Caramelized Apples.

Start by putting the butter in the pan, let it melt.  Sprinkle the sugar over the melted butter, stir about one minute until the sugar melts.  Put the apples that you have peeled, cored and cut into 1/2 inch cubes in the pan .

Sauté until apples are brown and tender and juices form, about 10 minutes. If you don't want caramelized apples, you could use the apples just browned on top of the pancake.  But if you want a real TREAT!  Add cream and simmer until sauce thickens slightly, about 2 minutes. 

For the Souffle Pancake:

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!
 This Souffle Pancake with Caramelized Apples was delicious!  I hope you make it with the fruit of your choice and enjoy it as much as we did!  Enjoy!

 

To print the recipe, click here.



Souffle Pancake
bakingperfection

Makes One 8-Inch Pancake
Adapted From The Pancake Handbook



Ingredients
2 large egg yolks

1/2 cup  milk

1/3 cup  all purpose flour

1 1/2 tablespoons butter, melted and cooled

1 teaspoon sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

3 large egg whites

1/2 teaspoon - sugar

Instructions:
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!


Caramelized Apples
Epicurious

Ingredients:

6 tablespoons (3/4 stick) unsalted butter
1/3 cup sugar
2 pounds Golden Delicious apples, peeled, cored, cut into 1/2-inch cubes
2/3 cup whipping cream

 Directions:

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.)