Souffléed Apple Pancake

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The other day, I went apple picking. 

I love apples. But, when you pick a bunch of them, you have to figure out ways to use them before they spoil. I found a recipe for Souffléd Apple Pancake on Food and Wine’s website and had to try it. I grew up eating this, so it was a fun throw back. 

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The whole process is really easy and takes no more than 20 minutes, start to finish. In addition to the recipe below, you’ll just need a baking pan, circular (around 10″ is probably ideal) or rectangular/square (just make sure that which ever you choose is about 2″ deep so the soufflé can rise). I used a glass rectangular pan (what you’d use for a casserole).

What you’ll need:

  • 1/2 cup all-purpose flour
  • 2 teaspoons sugar
  • Pinch of salt
  • 1/2 cup skim milk
  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil
  • 2 baking apples, peeled and cut into 8 wedges each and the wedges cut in half (I chose to slide them in rings)
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon cinnamon (or however much you want!)

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First, preheat your oven to 500 F. Peel the apples and then core them.

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Then, go ahead and slice them into rings, or, you can chop them up too…whatever’s easier, but, the rings make a nicer presentation I think. 

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Place the rings in a greased (oil or non-stick spray) pan, sprinkle with cinnamon and lemon juice, and pop them in the over for about 5 minutes.

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While thats baking, in a medium bowl, whisk the flour with the sugar and salt. Gradually mix in the milk, eggs and 1 tablespoon of oil. Once the apples are slightly baked, take the dish out, and pour the batter right on top. Then, pop that back in for another 8-10 minutes. 

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Ta-da! Done! You can serve it as is, or, use some maple syrup, powdered sugar, or dress it up however you want! 

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Find the original recipe HERE

Recipe-friendly version:

What you’ll need:

  • 1/2 cup all-purpose flour
  • 2 teaspoons sugar
  • Pinch of salt
  • 1/2 cup skim milk
  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil
  • 2 baking apples, peeled and cut into 8 wedges each and the wedges cut in half (I chose to slide them in rings)
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon cinnamon (or however much you want!)

First, preheat your oven to 500 F. Peel the apples and then core them.

Then, go ahead and slice them into rings, or, you can chop them up too…whatever’s easier, but, the rings make a nicer presentation I think. 

Place the rings in a greased (oil or non-stick spray) pan, sprinkle with cinnamon and lemon juice, and pop them in the over for about 5 minutes.

While thats baking, in a medium bowl, whisk the flour with the sugar and salt. Gradually mix in the milk, eggs and 1 tablespoon of oil. Once the apples are slightly baked, take the dish out, and pour the batter right on top. Then, pop that back in for another 8-10 minutes. 

Ta-da! Done! You can serve it as is, or, use some maple syrup, powdered sugar, or dress it up however you want! 

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