Fruit souffle pancake
6
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 10 • Difficulty: Easy
This would make a divine breakfast, and it does have "pancake" in its name, but it's more commonly served as a dessert. Either way, this golden puffed creation is delicious and original. Although cherries are traditionally used for this French dessert, autumn pears are a wonderful, moist change and pair well with the applesauce in the batter. You could substitute cherries or apples themselves of course! We like a quick shake of cinnamon sugar on top when serving to bring out the pancake's comforting flavors.
Ingredients
All-purpose flour
¾ cup(s)
Sugar
½ cup(s)
Fat free liquid creamer
1 cup(s), such as fat-free 1/2 and 1/2
Liquid egg substitute
1 cup(s)
Egg
2 large egg(s), lightly beaten
Vanilla extract
2 tsp
Table salt
½ tsp
Unsalted butter
2 Tbsp, melted and cooled
Unsweetened applesauce
2 Tbsp
Pear
3 medium, ripe, thinly sliced (about 1 pound)
Instructions
1
Preheat oven to 375°F.
2
In the bowl of a food processor, combine flour and sugar. In a medium bowl, whisk together half-and-half, egg substitute, eggs, vanilla, salt, butter and applesauce. With food processor on, slowly pour in half-and-half mixture and process until well combined.
3
Pour mixture into a 10-inch ovenproof skillet; scatter pears over egg mixture and bake until puffed and golden, about 35 minutes. Cut into 10 pieces and serve hot or at room temperature.
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