Pancake Soufflé with Caramelized Apples

The batter can be whipped up in a blender a few hours in advance, and the apples can be caramelized ahead of time, as well. Just combine the batter and apples in the skillet, and pop it in the oven as you sit down to dinner; it will be puffed and glorious by the time you are ready for dessert. Serve with vanilla ice cream, if you desire.


4 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 307
Caloriesfromfat 29 %
Fat 9.8 g
Satfat 5.3 g
Monofat 2.8 g
Polyfat 0.7 g
Protein 8.7 g
Carbohydrate 47.8 g
Fiber 2.6 g
Cholesterol 125 mg
Iron 1.4 mg
Sodium 213 mg
Calcium 72 mg


2 1/2 tablespoons butter, divided
3 cups sliced peeled Granny Smith apple (about 1 pound)
2 tablespoons sugar
1/4 cup sugar
1/2 cup all-purpose flour (about 2 1/4 ounces)
3/4 cup fat-free milk
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 large eggs
2 large egg whites


Preheat oven to 350°.

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add apple and 2 tablespoons sugar to pan; sauté 7 minutes or until lightly browned. Reduce heat, and cook 5 minutes or until browned, stirring occasionally. Remove from heat.

Melt remaining 1 1/2 tablespoons butter in an 8-inch cast-iron skillet, tipping pan quickly until butter coats sides of pan. Pour melted butter and 1/4 cup sugar into a blender. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour and remaining ingredients to blender; process until smooth. Pour batter into prepared skillet. Top evenly with apple mixture. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cut into wedges. Serve immediately.

Deborah Madison,

Local Flavors,

Cooking Light

September 2007
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