Caramelized Apple Soufflé Pancake

Makes ten to twelve servings


No servings information available


3 tablespoons unsalted butter 1½ pounds (about 3 medium) Granny Smith apples, peeled, halved, cored and cut into ¼-inch thick slices ½ cup granulated sugar ½ teaspoon ground cinnamon 1½ cups unbleached, all-purpose flour ½ teaspoon ground cinnamon ½ teaspoon table salt ¼ teaspoon ground nutmeg 2 cups whole milk 8 large eggs, lightly beaten 2 teaspoons pure vanilla extract nonstick cooking spray

Nutritional information

Nutritional information per serving (based on 12 servings): Calories 212 (32% from fat) • carb. 29g • pro. 7g • fat 8g • sat. fat 4g • chol. 154mg • sod. 157mg • calc. 74mg • fiber 1g


1. Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 250°F. Add butter to melt.
2. Once butter has melted, add the apples, sugar and cinnamon. Increase the heat to 250°F. Stir mixture to evenly coat apples. Let apples cook until caramel in color and softened, about 20 minutes, stirring occasionally. Reserve.
3. While apples are cooking, make pancake batter. Combine flour, cinnamon, salt and nutmeg in a medium mixing bowl. Whisk in the milk, eggs and vanilla until just smooth. Reserve.
4. Once the apples have caramelized, carefully remove using heat-proof tongs or spatula (not metal, so not to scratch the coating of the pan). Be sure to remove as much of the sugar on the cooking surface of the pan as possible. Reserve caramelized apples.
5. Lightly and evenly coat the pan with nonstick cooking spray. Raise the temperature to 325°F. Pour in the prepared batter; cover. Cook 4 to 5 minutes, or until bottom is just starting to cook. Add the reserved apples evenly over the batter; cover. Continue to cook pancake an additional 25 to 30 minutes, or until top is fully set and cooked.