Upside Down Apple Soufflé Pancake for One

Upside Down Apple Soufflé Pancake for One

This light, fluffy, cinnamon kissed soufflé pancake topped with sweet, cinnamon, maple, caramelized apple slices is a delicious breakfast treat for one and is ready to enjoy in just about half an hour.

Course Breakfast

Cuisine American

Keyword apple, cinnamon, maple, pancake, single serve, small batch

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 383kcal

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

Technically this is probably just a little too large for a single serving, but I don't think it is quite large enough for two serving, so I consider it to be a slightly indulgent recipe for one. If you'd like to feed a family of 4-6 people, you can quadruple the recipe and make it in a 12-inch skillet instead. Turn it out onto a serving platter instead of a plate and slice into wedges.

Nutrition