Apple Dessert Pancake
|Golden apple||1 Large|
|Ground cinnamon||1 Teaspoon|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Eggs||4 , separated (At Room Temperature)|
1. Peel, core, and cut apple into 1/4 inch slices; set aside.
2. In 10-inch skillet with heat-safe handle (or handle covered with heavy-duty foil), over medium-low heat, melt butter (do not use margarine; it separates from sugar during cooking). Stir in cinnamon and 1/4 cup sugar; remove skillet from heat. Arrange apple slices in butter mixture, overlapping slices slightly. Return skillet to heat; cook over low heat 10 minutes or until apples are tender-crisp.
3. Meanwhile, preheat oven to 400°F. In medium-sized bowl, with fork, beat flour, milk, baking powder, salt, and egg yolks until blended; set aside. In small bowl, with mixer at high speed, beat egg whites and 1/3 cup sugar until soft peaks form. Fold egg-white mixture into egg-yolk mixture.
4. Spread egg mixture evenly over apple slices in skillet. Bake 10 minutes or until pancake is golden brown. Remove skillet from oven. With metal spatula, loosen edge of pancake from skillet. Carefully invert pancake onto warm platter; serve immediately, with half-and-half, if you like.