A delightful twist on the classic pancake, featuring caramelized apples and a fluffy batter baked to perfection.
Peel and slice the apples into thin wedges.
Uniform slices ensure even cooking and a consistent texture.
In a 10-inch skillet, melt the butter over low heat, then stir in the sugar and cinnamon.
Stir constantly to prevent the sugar from burning.
Add the apple slices to the skillet, arranging them in a circular pattern. Cook over low heat until tender, about 10 minutes.
Cover the skillet with a lid to speed up the cooking process.
Preheat your oven to 400°F. In a mixing bowl, whisk together the flour, milk, baking powder, salt, and egg yolks until smooth.
Ensure there are no lumps in the batter for a smooth texture.
In another bowl, beat the egg whites until soft peaks form, then gently fold them into the batter.
Folding in the egg whites gently helps retain the batter's fluffiness.
Pour the batter over the cooked apples in the skillet, spreading it evenly without disturbing the apples.
Use a spatula to gently spread the batter for even coverage.
Bake the skillet in the preheated oven for 10 minutes or until the pancake is golden brown.
Check the pancake's doneness by inserting a toothpick; it should come out clean.
Carefully invert the skillet onto a serving plate so the apples are on top.
Use oven mitts and a firm grip to safely invert the skillet.
