Maple Almond Souffle Pancake
"From the SF Chronicle (2/7/07)... They write "This light-as-air pancake makes a lovely breakfast or brunch dish or light dessert.""
- Ready In:
- 25mins
- Ingredients:
- 5
- Serves:
-
2
ingredients
- 3 large eggs, separated
- 3 tablespoons pure maple syrup (plus additional syrup for serving)
- 2 tablespoons sour cream
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄4 cup sliced almonds
directions
- Preheat oven to 350°.
- In a small mixing bowl with electric mixer, beat egg yolks until thick and pale, about 3 minutes.
- Mix in maple syrup and sour cream.
- In another mixing bowl with clean beaters, beat egg whites on high speed until soft peaks form. Fold whites into yolk mixture.
- Melt butter in an 8- to 9-inch nonstick skillet with an ovenproof handle.
- Sprinkle almonds over bottom.
- Spoon egg mixture over.
- Cook over low heat until sides begin to brown and the underside is golden when lifted with a spatula, about 5 minutes. Be careful not to burn the almonds.
- Transfer pan to oven and bake for 5 to 8 minutes or until top is puffed and browned.
- If necessary, loosen sides with a thin spatula. Slide omelet onto serving plate, flipping top half over bottom to fold in half.
- Serve with additional syrup.
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RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
