Pancake Souffle with Caramelized Apples

By dashy_65

Ingredients

• 2 1/2 T. butter, divided
• 3 c. sliced peeled Granny Smith Apples (about 1 lb)
• 2 T. sugar
• 1/4 c. sugar
• 1/2 c. flour
• 3/4 c. fat free milk
• 1/2 t. vanilla
• 1/8 t salt
• 2 large eggs
• 2 large egg whites

Details

Servings 4

Preparation

Step 1

Melt 1 T. butter in large nonstick skillet over medium high heat. Add apple and 2 T. sugar to pan; saute 7 mins. or until lightly browned. Reduce heat, and cook 5 mins. or until browned, stirring occasionally. Remove from heat.

Melt remaining 1 1/2 T. butter in 8" cast-iron skillet, sipping to coat sides. Pour melted butter and 1/4 c. sugar in blender. Lightly spoon flour into dry measure; level with knife. Add flour and remaining ingds. to blender; process until smooth. Pour batter into skillet. Top evenly with apples. Bake 350* for 35 mins. or until wooden pick comes out clean. Cut into wedges. Serve immediately.

Note: Batter can be whipped up a few hours in blender and apples ahead of time also. Pop in oven when you sit down to dinner.

307 cal, 9.8g fat, 47.8g carbs, 2.6g fiber, 213mg sod