With fall comes “apple season” and if you’re looking for something tasty, try your hand at making a Souffléed Apple Pancake for breakfast. It’ll likely be a big hit with the entire family.
The choice of what type of apple can vary to your own liking. We tend to use hard fleshed and tart apples with Pink Ladies as our preference and in this case, Jonagold.
In a small bowl, beat egg whites with the 1/4 cup of brown sugar until frothy. Fold this into the batter.
Pour the mix into the cast iron pan over the sautéed apples and top with the lightly roasted pecan pieces.
Bake for 30 minutes and check for when done with a fork or toothpick in the center. Let this rest for a few minutes and then place a plate over the pan, quickly and carefully flipping, so that apples are on top.
Not required but certainly tasty, in your mixer, pour to taste maple syrup with heavy whipping cream. Mix until a firm whipping cream and place a generous dollop on top of the slice of the Souffléed Apple Pancake.
What are your favorite fall apple recipes? I have a few other ‘Good Eats’ ideas for the coming weeks.