Haleakala Souffle' Pancake
Haleakala- Souffle Oven Baked Pancake, decadently topped with bananas, pineapple and carmelized cinnamon sugar!!
Recipe courtesy of Chef Craig Erickson - Sea House Restaurant
6 ea Large Eggs
6 oz Whole Milk
1.25 C Flour – you can use a Gluten Free flour substitute if wanted
.25 C Granulated Sugar
1 tsp. Salt
Mix all dry ingredients together.
Whisk Eggs until fluffy.
Add the milk and flour mixture to the eggs and whisk until smooth.
· In an 8” non stick pan heat 2 oz butter and add ½ banana sliced and ½ cup diced pineapple and sauté
· Add ¼ cup cinnamon sugar (4:1 sugar:cinnamon) to the sauté pan and incorporate completely
· Pour 1.5 cups crater batter over the fruit mixture and place in a 400 degree oven for 10 – 12 minutes until
the edges rise and it turns golden brown.
· To serve place a 12” plate over the pan and invert so the caramelized fruit is on top. Be very careful as the
ingredients are molten like lava