Maple Breakfast Cloud

Passover is not known for its yummy food (I hate matzah), so went on a self-imposed low-carb diet this year. It is amazing the lengths to which I will go to have pretend sweets, when I have cut out all the natural sources of sugary goodness. I modified a recipe I found in a children's recipe book that I happened to check out from the library yesterday. It was a low-carb, kosher for passover revelation! I can't wait for breakfast tomorrow, and I even considered having it for dinner tonight. Make this recipe, even if you are not on a low-carb diet. It sounds weird, but just trust me.... I will give the regular recipe, but the low-carb option would be to replace the maple syrup with sugar-free maple syrup. This recipe serves two, but I halved it to make enough just for me. The finished cloud will deflate a little bit, but it will still be light and puffy. Enjoy!



Puffy Maple Pancake





adapted from Kids Cook 1-2-3 by Rozanne Gold


4 eggs, separated

6 tablespoons real maple syrup (or sugar free maple syrup)

1 tablespoon butter

pinch salt


In a small bowl, combine only the yolks from the eggs and 2 tablespoons of the syrup. Wisk together to combine.


In a different bowl (not a plastic one, though), beat the egg whites with the salt to stiff peaks

Preheat an oven-safe omelet pan (large pan if doing whole recipe, small pan if halving for one) over medium heat with the butter.

Gently fold the whites into the yolks until thoroughly combined, but still light and fluffy.

Pour the fluffy mixture into the hot pan (spread evenly) and cook on the stovetop for 2 minutes or until the eggs are set but still wobbly on top. See picture:











Take the pan and transfer to your oven on broil (on the second to highest rack setting). Keep the oven door slightly open and don't go anywhere. Keeping an eye on this is important. When the top is puffed and golden brown, remove from the broiler. Drizzle with remaining maple syrup and serve immediately.