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Customer Recipes

Apple Souffle Pancake

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Serves 4

his healthy breakfast treat is super delicious-and don't worry, you can't taste the olive oil or the whole-wheat flour. The blueberry sauce can be used to top other foods, like plain pancakes, waffles, and fruit salad, too. A 10-inch nonstick ovenproof skillet is ideal for making this pancake, but if yours is not non-stick, consider coating the pan with cooking spray after you have cooked the apples and before you pour the batter in.

  • 1 10-ounce package Cascadian Farm frozen organic blueberries (2 cups)
  • 2 tablespoons Martinelli's apple juice
  • 4 teaspoons Hain Organic sugar, divided
  • 1 tablespoon Napa Valley organic olive oil, divided
  • 1 pound organic Fuji apples (about 3 small apples)
  • 1 teaspoon fresh lemon juice
  • 1/8-1/4 teaspoon cinnamon
  • 1/4 cup Arrowhead Mills organic whole-wheat flour, sifted, bran added back
  • 1/4 cup all purpose flour, sifted
  • dash of salt
  • 2 Eggland's Best eggs
  • 1/2 cup Horizon Organic fat-free milk
  1. Preheat the oven to 500?. Prepare the blueberry sauce on the stove by combining the blueberries, apple juice and 2 teaspoons of sugar in a small saucepan with a lid. Cover and heat over medium-low heat for about 9 minutes, and stir every 3 minutes until the blueberries begin to burst and make juice. Uncover and cook 3 more minutes to thicken a little. Remove from heat and let sit until pancake is ready.

  2. Use an apple corer/slicer to cut the apples into wedges, or core and cut each apple into eight wedges. Cut the wedges into thirds crosswise. Heat 2 teaspoons olive oil over medium heat in a medium-sized oven-proof nonstick skillet. Add the apples and season with lemon juice and cinnamon. Cook, stirring until the apples are sizzling and begin to brown, about 5 minutes. Remove from heat and make sure apples are in a single layer in the pan.

  3. In a medium bowl, combine the flours, salt and remaining 2 teaspoons of sugar. In a separate bowl, whisk together eggs, milk, and remaining teaspoon of olive oil. Slowly whisk into flour mixture until the batter is smooth. Pour the batter over and around the apples, covering the bottom of the skillet. Bake until the edges are brown and slightly puffed and the center is congealed, about 10 minutes.

  4. To serve, carefully slide the pancake onto a large platter. Cut into four slices and serve warm with blueberry sauce.

Each pancake quarter with 1/4-cup sauce contains:
Saturated Fat
Total Carbohydrate
Dietary Fiber
Vitamin A
Vitamin C
7 g    
1 g    
90 mg 
120 mg 
45 g    
6 g    
28 g    
7 g    
7% DV
15% DV
6% DV
8% DV