Age Appropriate: 4 to any age
2-1/2 tablespoons unsalted butter, melted
6 tablespoons light brown sugar
3 cups peeled and sliced Honey Crisp or other tart-sweet apple
2 large eggs, separated
3/4 cup skim milk
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
Confectioners’ sugar for dusting
Preheat the oven to 350° F. Organize your ingredients.
Lightly coat the interior of each of six 8-ounce soufflé dishes with nonstick vegetable spray.
Combine 1 tablespoon of the butter with 2 tablespoons of the sugar in a nonstick skillet of over medium heat. Add the apples and cook, stirring frequently, for about 10 minutes or until the apples are nicely caramelized and golden brown. Remove from the heat and divide the apples equally between the prepared soufflé dishes.
Place the egg whites in a medium mixing bowl and, using a hand-held electric mixer, beat on low to lighten; then raise the speed and beat until soft peaks form. Set aside.
Combine the remaining butter with the egg yolks, milk, and vanilla extract in a blender jar. Cover and process to just combine. Add the remaining sugar along with the flour and salt and process until smooth.
Pour the batter into the beaten egg whites, lifting and turning with a rubber spatula until mixture is batter until almost completely blended. You should see some small lumps of egg white. Spoon equal amounts of the batter over the apples in each of the soufflé dishes.
Place the dishes on a baking sheet with sides in the preheated oven. Bake for about 20 minutes or until the pancakes have risen and a cake tester or toothpick inserted into the center comes out clean. Remove from the oven.
Place the confectioners’ sugar in a fine mesh sieve and, tapping on the side of the sieve, lightly dust each soufflé with sugar. Serve warm.
Replace the sugar with Splenda or other granular sugar-free sweetener. Replace the egg yolks with an equal amount – about 3 tablespoons of egg replacement.