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Souffléed Apple Pancake
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| 1/2 cup | all-purpose flour |
| 2 teaspoons | sugar |
| Pinch | salt |
| 1/2 cup | skim milk |
| 2 large | eggs, beaten |
| 2 tablespoons | vegetable oil |
| 2 baking apples (1 pound), peeled and cut into 8 wedges each and the wedges cut in half | |
| 1 teaspoon | fresh lemon juice |
| 1/8 teaspoon | cinnamon |
| Maple syrup, for serving, (optional) | |
Preheat the oven to 500°. In a medium bowl, whisk the flour with the sugar and salt. Gradually mix in the milk, eggs and 1 tablespoon of oil.
Heat the remaining 1 tablespoon of oil in a 10-inch ovenproof nonstick skillet. Spread the apples in the pan, add the lemon juice and cinnamon and cook over moderately high heat until lightly browned, about 5 minutes.
Strain the batter through a sieve over the apples, pressing with a spatula. Bake the pancake for 8 to 10 minutes, or until the edges are puffed and browned and the center is set. Serve immediately, with maple syrup.
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