Maple Almond Souffle Pancake

1. 1

   Preheat oven to 350.

2. 2

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

3. 3

   Mix in maple syrup and sour cream.

4. 4

   In another mixing bowl with clean beaters, beat egg whites on high speed until soft peaks form.

5. 5

   Fold whites into yolk mixture.

6. 6

   Melt butter in an 8- to 9-inch nonstick skillet with an ovenproof handle.

7. 7

   Sprinkle almonds over bottom.

8. 8

   Spoon egg mixture over.

9. 9

   Cook over low heat until sides begin to brown and the underside is golden when lifted with a spatula, about 5 minutes.

10. 10

    Be careful not to burn the almonds.

11. 11

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

12. 12

    If necessary, loosen sides with a thin spatula.

13. 13

    Slide omelet onto serving plate, flipping top half over bottom to fold in half.

14. 14

    Serve with additional syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.