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Apple Soufflé Pancakes with Caramel Syrup

Apple Soufflé Pancakes with Caramel Syrup

Slice 3 medium peeled apples into half moon slices. Boil apples in 1/2 cup water for 3 to 5 minutes, set aside.

Pancake batter:
2 c. flour
1 c. milk
1 pinch sugar
2 eggs
2 egg whites

Beat egg whites until stiff. Stir pancake batter until smooth and fold in egg whites, stir gently. In a small skillet, place apples 3 to 5 slices; pour batter over top apples, cook over medium heat until bottom is done. Place in heated broiler oven and brown the tops. Serve with hot caramel syrup and lots of butter.

Caramel Syrup

Pour 1 can sweetened condensed milk in a soufflé dish
Immerse into 3 cups water inside a larger baking pan.
Bake about 2 hours in a 400° oven. Check & Stir every 15 minutes to make sure the caramel is not burning.
Cool for 30 minutes and add 1 bottle regular pancake syrup. Stir until mixed well; serve hot.

Recipe courtesy of Benita McCoy Lyons, author of "Scratch Cooking" and "Scratch Cooking II."


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