Bananas-Foster Breakfast Souffle

I've been really into breakfast lately.  I'm pretty much always into breakfast, actually.

But this is one of those things that you can serve for breakfast-for-dinner (one of my personal faves).

It's basically a skillet pancake - which of course is easier than doing individual pancakes because you just pour it into a skillet and bake it all together.

It's SO good, y'all!


This is easy to make but it has a couple of different steps.  So pay attention.

Basically we're mixing the wet ingredients together, the dry ingredients together, mixing the wet with the dry, then folding in beaten egg whites (to make a fluffy souffle).

Here are the dry ingredients:

And here are the wet ingredients:

Stir them together.  Now we need to fold in the egg whites.

Put your egg whites in a mixing bowl.

And beat them until they look about like this:

Now fold them into the batter.  Carefully.

This is the only delicate part of the process.  Just don't stir too hard or too much and you'll be fine.  You just want as much air as possible to stay in the egg whites.

Okay, now melt some butter and brown sugar together in a skillet.

This is the bananas foster part of the dish, you see.

Pour in your batter

and bake!

I had to dig around in the middle with a knife.  Just to make sure it was done enough.  It's a problem I have. Don't be like me.

It's fluffy and tender.  Simple.  And totally delicious.

Bananas Foster Breakfast Souffle
Inspired by Katie Lee Joel


2 T butter
2 T brown sugar
2/3 cup flour
1 tsp cinnamon
1/4 cup sugar
1/4 tsp salt
1 tsp vanilla
2/3 cup buttermilk
2 bananas, mashed (about 3/4 cup mashed banana)
4 eggs, separated

Stir together the flour, sugar, cinnamon and salt.  Whisk together the egg yolks, buttermilk, vanilla and bananas.  Slowly whisk the wet ingredients into the dry ingredients, stirring until just incorporated.

Place the egg whites in a mixing bowl and beat on high speed until you have stiff peaks.  Fold the beaten egg whites into the pancake mixture carefully with a spatula.  Be careful not to stir too much or you will deflate the egg whites and your pancake won't be fluffy.

In a 10-inch skillet, melt the butter over low heat.  Stir in the brown sugar.  Pour the pancake mixture on top and bake in a 350 degree oven for 25-28 minutes until just set.  Serve immediately with butter and syrup.