Soufflé Pancake with Cinnamon Apples

🧂 Ingredients

• 1½ tablespoons (22g) unsalted butter
• 1 tablespoon packed dark brown sugar
• 2 Honeycrisp apples

  peeled, cored, and chopped
• ½ teaspoon ground cinnamon
• 2 large egg yolks
• ½ cup (120 mL) half and half

  see recipe notes
• ¼ cup (30g) unbleached all-purpose flour
• 1½ tablespoons (22g) unsalted butter

  melted
• ½ teaspoon (4g) granulated sugar
• ¼ teaspoon kosher salt
• 3 large egg whites
• warm maple syrup

  for serving

Instructions

• 1 Set the oven broiler to medium-high. Meanwhile, prepare the cinnamon apples by
  combining the butter and brown sugar in a medium skillet. Place over medium heat
  and stir until the sugar dissolves and the butter begins to bubble slightly. Add
  the chopped apple and ground cinnamon and stir the mixture together until the
  apples are evenly coated with the butter-sugar mixture. Reduce heat to low and
  continue to sauté for 2 to 3 minutes or until the apples are slightly
  translucent, yet still hold their shape. Remove from the heat and allow to cool
  slightly while you prepare the soufflé pancake batter.
• 2 Prepare Soufflé Pancake: In a large bowl, beat the egg yolks and half and half
  together until smooth. Add the flour, stirring until just combined, then add the
  melted butter, sugar, and salt.
• 3 In the bowl of a stand mixer (or separate clean bowl), fitted with a whisk
  attachment, whip the egg whites until they form soft peaks. Using a spatula,
  gently fold the egg whites into the wet batter. Do not over mix.
• 4 Lightly butter a 10-inch (oven and broiler safe) non-stick or cast-iron skillet.
  Note: if using cast-iron, make sure it is very clean and watch cook time
  carefully as the pancake has a tendency to cook faster. Place the skillet over
  high heat on the stove until it is almost smoking. Immediately add the pancake
  batter to the pan and decrease the heat to low. Cook for an additional 4 to 5
  minutes. Watch closely, if the pancake is starting to brown too quickly on the
  bottom, reduce the heat or transfer to the oven ahead of time.
• 5 Once the bottom of the pancake is lightly brown and the batter has firmed
  slightly, top the pancake with the cinnamon apple mixture, distributing it
  evenly among the pan.
• 6 Place the pan 4 to 5 inches below the oven broiler and cook for an additional 2
  to 4 minutes (watch carefully during this step to avoid burning) or until the
  pancake is very fluffy and tall. The center of the pancake should still be a
  little soft. Remove from the oven and slide the pancake onto a warmed plate.
  Serve immediately with warm maple syrup.

Nutrition Info