Pancake Soufflé with Caramelized Apples

Ingredients

• 2.5 tablespoons butter divided
• 2 large egg whites 
• 2 large eggs 
• 0.8 cup milk fat-free
• 2.3 ounces flour all-purpose
• 1 pound apples i use 2 granny smith apples peeled sliced
• 0.1 teaspoon salt 
• 0.3 cup sugar 
• 2 tablespoons sugar 
• 0.5 teaspoon vanilla extract 

Equipment

• frying pan
• oven
• knife
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat.
3. Add apple and 2 tablespoons sugar to pan; saut 7 minutes or until lightly browned. Reduce heat, and cook 5 minutes or until browned, stirring occasionally.
4. Remove from heat.
5. Melt remaining 1 1/2 tablespoons butter in an 8-inch cast-iron skillet, tipping pan quickly until butter coats sides of pan.
6. Pour melted butter and 1/4 cup sugar into a blender. Lightly spoon flour into a dry measuring cup; level with a knife.
7. Add flour and remaining ingredients to blender; process until smooth.
8. Pour batter into prepared skillet. Top evenly with apple mixture.
9. Bake at 350 for 35 minutes or until a wooden pick inserted in center comes out clean.
10. Cut into wedges.
11. Serve immediately.