Cardamom Apple Souffle Pancakes

Step 1: Preheat oven to 350-degrees F. Set a flat griddle to medium high heat (375 - 400-degrees F).

Step 2: In a large bowl, whisk together the flour, sugar, cardamom, baking powder, and 1/2 teaspoon of the salt. In a small bowl,whisk together the egg yolks, milk, and vanilla until smooth. Whisk in the cider. Add the wet ingredients to the dry and whisk just until smooth. Do Not Overmix.

Step 3: In a large bowl, using a stand or hand-held mixer, beat the egg whites with the remaining 1/4 teaspoon salt until they reach firm but not dry peaks (when you lift the whisk out of the eggs, the whites should form a peak that curls over only slightly). Gently fold half of the egg whites into the batter until mostly evenly mixed. Repeat with remaining whites until no streaks remain. Fold in the apple.

Step 4: Spray your preheated griddle with vegetable oil spray. Spoon out about 1/3 cup of batter into the griddle at a time,leaving plenty of room between each pancake. For extra height, let the pancakes set fora minute, then spoon a few tablespoons of additional batter on top. Cook just until the bottom is golden brown, about 2 minutes. Spray the tops of the pancakes with a bit of vegetable oil spray, then flip. Cook until the bottom sets, 2 minutes more, then transfer to a baking sheet in a single layer and bake until the center sets, about 3 minutes. Repeat with the remaining batter. Serve warm, with butter and maple syrup. Makes 8 - 10 pancakes.

NOTE: Because pancakes cook for only a few minutes, you want a tender apple here. And with all the maple syrup you're likely to pour over the pancakes, a tart apple is a nice contrast. Some varieties include, but not limited to: Cortland, Empire, Jonathan, Lady Apple, Macoun, McIntosh, Black Twig.

Info: Because the batter doesn't contain any fat (other than egg yolks and whole milk), a pat of butter is required topping here - along with some real maple syrup, of course.