Upside Down Apple Soufflé Pancake for One
I know that for many people, apples and spice are inextricably linked to fall – and I really can’t argue with that since apples do come into season in the fall – but for me apples and spice are a year round favorite flavor and comfort food combination. One of the times that comfort foods seem most apropos is when my husband and kids are off adventuring and I’m staying home. One of the more recent of these occasions resulted in this single serving recipe for an upside down, soufflé style, baked skillet pancake featuring sweet, caramelized apples and warm cinnamon.
When the Japanese soufflé pancake craze hit the internet, I couldn’t resist giving it a try – the super tall fluffy pancakes showing up on everyone’s blogs and feeds just looked so inviting. Ultimately, I ended up deciding that they were really more trouble than they were worth but I was still enamored of the idea of a light, airy, soufflé style pancake. This recipe still requires separating eggs, whipping the egg white(s) and gently incorporating the resulting foam into the base batter without deflating it, but it eliminates the need to fuss with ring molds, griddle/skillet covers, or flipping individual pancakes. As an added bonus, there is an amazingly flavorful apple topping that is prepared in the same skillet as, and bakes right along with, the soufflé pancake.
I’m absolutely in love with this slightly indulgent, single serving recipe – it delivers all the apple and spice comfort anyone could wish on top of a super light and airy, lightly sweetened and cinnamon kissed pancake. Best of all, it scales beautifully which means I can make a single serving for myself while my husband and kids are off adventuring, and, when they return, I can make a giant version to share with the whole family.
Upside Down Apple Soufflé Pancake for One
Equipment
- 5 1/2-inch skillet
- 2 small bowls
- 1 medium bowl
- As an Amazon Associate I earn from qualifying purchases.kitchen scale or measuring cups
- measuring spoons
- whisk
- silicone spatula
Ingredients
Apple topping:
- 40 g peeled apple slices (~1/8 – 1/4 inch thick)
- 10 g brown sugar
- 7 g butter
- 5 ml lemon juice
- 1 pinch salt
- 15 ml maple syrup
- ⅛ tsp cinnamon
Pancake:
- 30 g white whole wheat flour
- 10 g sugar
- ¼ tsp baking powder
- ¼ tsp cinnamon
- 1 pinch salt
- 1 egg large, separated
- 60 ml non-fat milk (or your preferred type of milk)
- ⅛ tsp vanilla extract
Instructions
- Preheat oven to 400°F. Place the apples, brown sugar, butter, lemon juice and salt in a small oven-safe skillet. Sauté until the apples are lightly browned and the juices are thickened and clinging to the apple slices. Stir in the maple syrup, then arrange the apple slices in a single layer over the bottom of the pan. Set aside (off the heat) while making the pancake batter.40 g peeled apple slices, 10 g brown sugar, 7 g butter, 5 ml lemon juice, 1 pinch salt, 15 ml maple syrup, 1/8 tsp cinnamon
- In a medium mixing bowl, whisk to combine the flour, sugar, baking powder, cinnamon and salt, set aside.30 g white whole wheat flour, 10 g sugar, 1/4 tsp baking powder, 1/4 tsp cinnamon, 1 pinch salt
- In a small mixing bowl or pitcher, whisk together the egg yolk, milk, and vanilla until well combined. Pour the liquid ingredient mixture into the dry ingredient mixture and stir just until combined (there may be a few small lumps, that is ok, avoid overmixing)1 egg, 60 ml non-fat milk, 1/8 tsp vanilla extract
- In another small bowl, beat the egg white to medium stiff peaks. Gently fold into the prepared batter using silicone spatula until no white streaks remain.1 egg
- Pour the batter over the caramelized apples in skillet. Gently spread the batter out to the edges being careful not to deflate the batter. Place in the preheated oven, immediately reduce the temperature to 350°F and bake until pancake is lightly golden and set, about 15 minutes. Remove from the oven, loosen the edges with a thin flexible spatula and invert onto a plate. I don't think it needs anything more, but you can serve with additional maple syrup or powdered sugar if desired.
Notes
Nutrition
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