Light and Fluffy Baked Apple Pancake


2 tablespoons unsalted butter
2 golden delicious apples – peeled and sliced 1 cm thick
3 tablespoons sugar
1 tablespoon freshly squeezed lemon juice
¼ cup maple syrup for serving
1 cup all-purpose flour
1 teaspoon baking powder
Pinch of salt
4 large eggs, separated
1 cup milk

Preheat the oven to 180°C
In a non-stick ovenproof pan, melt the butter. Add the apples, 1 tablespoon of the sugar and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes.

Add the 1/4 cup of maple syrup and simmer over low heat until thickened, about 1 minute. Spread the apples in an even layer and remove the pan from the heat.
In a medium bowl, whisk the flour with the baking powder and salt. In a measuring cup, whisk the egg yolks with the milk and the remaining 2 tablespoons of sugar. Whisk the liquid into the dry ingredients.

In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until firm peaks form, about 2 minutes. Fold the beaten whites into the batter and scrape it out over the apples; spread the batter to the edge.

Bake the pancake in the oven for about 20 minutes, until it is golden, puffed and set. Let the pancake cool for 5 minutes. Run a knife around the edge to loosen the pancake, place onto a serving plate.

Cut the pancake into wedges and serve at once with the warmed maple syrup.