Best Ww Apple Pancake Souffle Recipes

WW APPLE PANCAKE SOUFFLE

Ww Apple Pancake Souffle image

Putting here for safe keeping. I have not tried it yet. I don't remember where I found it, but the recipe says 4 points per serving, makes 8 servings.

Provided by SweetSBchef

Categories Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 tablespoons all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups fat free egg substitute
2 cups skim milk
1 teaspoon vanilla extract
2 tablespoons unsalted margarine
6 apples, peeled and sliced thin
3 tablespoons light brown sugar, firmly packed

Steps:

Preheat oven to 425 deg F.
In a large bowl, combine the flour, sugar, salt, and cinnamon; make a well in the center. Add the egg substitute, milk, and vanilla; whisk until thoroughly combined.
Place margarine in a 13x9" baking dish; place in oven until the margarine is melting and sizzling, about 3 minutes. Add apples and mix gently to coat. Bake until the apples are heated through, about 5 minutes. Pour egg mixture over the apples; sprinkle with brown sugar. Bake until the souffle is puffed and golden and a knife inserted in the center comes out clean, about 35 minutes. Serve at once.

Nutrition Facts : Calories 254, Fat 3.4, SaturatedFat 0.7, Cholesterol 1.2, Sodium 304.4, Carbohydrate 46.9, Fiber 3.8, Sugar 25.2, Protein 10.6

APPLE SOUFFLE

Apple Souffle image

A delicious dessert from "Cookarama: Traditional Jewish and other Gourmet Recipes" published by the Alliance Sisterhood of Denver.

Provided by Chef Kate

Categories Dessert

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

6 apples, cored, peeled
1 lemon, juice of
2 tablespoons sugar
1 teaspoon cinnamon
6 eggs, separated
1 tablespoon potato starch
1 pinch kosher salt
2 tablespoons canola oil (or other unflavored oil)

Steps:

Preheat oven to 400°F.
Thinly slice apples and cover the slices with lemon juice, sugar and cinnamon.
Beat yolks till creamy and thick.
Add potato starch and salt and beat well.
Add apple slices and mix to coat slices.
In a separate bowl, beat egg whites till they stand in peaks.
Fold whites into apple mixture.
Coat casserole dish with the oil and place casserole in oven to warm the dish.
After a few minutes, pour the apple mixture into the warm dish and bake about 35 minutes until custard is set.
Serve immediately.
Note: This can be made in a traditional souffle dish, in a deep quiche pan, or in separate ramekins. If ramekins are used, they should be baked in a water bath and checked for doneness after about twenty to twenty five minutes.

Nutrition Facts : Calories 317.5, Fat 14.8, SaturatedFat 2.9, Cholesterol 317.2, Sodium 145.1, Carbohydrate 39, Fiber 5.5, Sugar 28.8, Protein 10.2

DELICIOUS PUFFY OVEN-BAKED APPLE PANCAKE!

Delicious Puffy Oven-Baked Apple Pancake! image

This is a caramelized apple mixture that is prepared then baked in the pancake, and then baked in the oven in a 9-inch cake pan, then puffs up like a souffle. You can even pre-cook the apple mixture to use later, just store it in the fridge, although I have never tried this, I do think that you could likely make the apple mixture, then freeze it in small containers, to have handy when you make this pancake but I have only refrigerated the apple mixture... It is the perfect brunch, I have even served this for dinner too, this is one of my DH's favorites pancakes, he can eat a whole one all by himself LOL! I usually make two (prepare in two separate bowls) and use two cake pans. This is the most fantastic pancake you will ever try! MacIntosh apples are really the best for this.

Provided by Kittencalrecipezazz

Categories Breakfast

Time 35m

Yield 1 (9-inch) pancake

Number Of Ingredients 16

Ingredients

2 tablespoons butter
4 apples, peeled, cored and sliced into small wedges
1/2 lemon, juice of
3 tablespoons light brown sugar
1 teaspoon vanilla (can use less if desired)
2 tablespoons apple cider (can use apple juice also)
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup sugar
1/4 teaspoon salt
4 eggs
1/2 cup milk
1 teaspoon vanilla
3 tablespoons melted butter
additional butter (cubed small)
confectioners' sugar, for dusting (optional)

Steps:

Set oven to 400°F.
Prepare and grease one 9-inch round cake pan (prepare two if doubling recipe).
TO make the apple filling: this step can be made well in advance and refrigerated.
Sauté the apples in butter in a non-stick skillet over low heat.
Add in lemon juice, brown sugar, vanilla and apple cider (or juice if using); cook about 7-8 minutes until soft.
Cool for about 10-15 minutes, or refrigerate for later use.
To make batter: Process ALL ingredients on a processor until smooth (can use a wire whisk also for this).
Place the prepared slightly cooled apple mixture into the bottom of the prepared cake pan.
Pour the pancake batter over the apple mixture (do not mix).
Dot with butter bits.
Bake for 15-17 minutes or until puffy.
Dust with confectioners sugar.
Serve with maple syrup if desired.
DELICIOUS!

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