Pancake Soufflé With Caramelized Apples

• 2 1/2 tablespoons butter, divided
• 3 cups sliced peeled Granny Smith apple (about 1 pound)
• 2 tablespoons sugar
• 1/4 cup sugar
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 3/4 cup fat-free milk
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 large eggs
• 2 large egg whites

1. Preheat oven to 350u0b0.
2. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add apple and 2 tablespoons sugar to pan; saute 7 minutes or until lightly browned. Reduce heat, and cook 5 minutes or until browned, stirring occasionally. Remove from heat.
3. Melt remaining 1 1/2 tablespoons butter in an 8-inch cast-iron skillet, tipping pan quickly until butter coats sides of pan. Pour melted butter and 1/4 cup sugar into a blender. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour and remaining ingredients to blender; process until smooth. Pour batter into prepared skillet. Top evenly with apple mixture. Bake at 350u0b0 for 35 minutes or until a wooden pick inserted in center comes out clean. Cut into wedges. Serve immediately.

butter, apple, sugar, sugar, allpurpose flour, milk, vanilla, salt, eggs, egg whites

Taken from www.myrecipes.com/recipe/pancake-souffl-with-caramelized-apples (may not work)