Maple Almond Souffle Pancake

Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins

Ingredients

• Servings: 2


• 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

Recipe

• 1 preheat oven to 350°.


• 2 in a small mixing bowl with electric mixer, beat egg yolks until thick and pale, about 3 minutes.


• 3 mix in maple syrup and sour cream.


• 4 in another mixing bowl with clean beaters, beat egg whites on high speed until soft peaks form. fold whites into yolk mixture.


• 5 melt butter in an 8- to 9-inch nonstick skillet with an ovenproof handle.


• 6 sprinkle almonds over bottom.


• 7 spoon egg mixture over.


• 8 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.


• 9 transfer pan to oven and bake for 5 to 8 minutes or until top is puffed and browned.


• 10 if necessary, loosen sides with a thin spatula. slide omelet onto serving plate, flipping top half over bottom to fold in half.


• 11 serve with additional syrup.