Breakfast & Brunch
Lemon Soufflé Pancake
Description
You can make it a full meal by serving it with scrambled eggs, crispy bacon, or hot, cooked breakfast sausage, and your favorite juice, for an easy way to enjoy a weekend breakfast. Your family might even think it must be a special occasion! The beautiful presentation and unique twist on pancakes will look like you spent hours creating such a masterpiece, it’s sure to impress overnight guests or family for brunch. Only you will know just how easy it is to make.
Ingredients:
- 1 teaspoon butter
- 2 eggs, separated
- 1 1/2 cups Bisquick™ Original Pancake & Baking Mix
- 2 tablespoons sugar
- 1/2 cup milk
- 1 tablespoon grated lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons lemon curd (from 10-oz jar)
- 1/4 cup fresh raspberries or blueberries
Directions:
- Heat oven to 350°F. Heat ovenproof 8-inch nonstick skillet over medium heat; melt butter in skillet. Swirl to coat bottom and side of pan; remove from heat.
- In medium bowl, beat egg whites with electric mixer on high speed until foamy. Continue beating until stiff peaks form and mixture is glossy, about 1 minute; set aside.
- In medium bowl, stir together Original Bisquick mix and sugar. In small bowl, mix milk, lemon zest, lemon juice and egg yolks until blended; add to Bisquick mix and stir until blended. Gently fold egg whites into batter; pour batter into skillet.
- Bake 17 to 20 minutes or until center springs back when touched in center and pancake pulls away from sides. Let stand 5 minutes. Carefully run spatula around sides of pan.
