4
1 rating

Whole-Wheat German Pancake with Pears

Contributor
Whole Foods Market

Serve this big, delightfully puffy pancake right from the skillet, or transfer it to a platter by running a knife around the edges and then loosening the bottom with a spatula before sliding the pancake onto a platter.

Ingredients

  • 2 Tablespoons unsalted butter
  • 4 large eggs
  • 1 Cup reduced-fat milk
  • 2 Tablespoons cane sugar
  • 1/2 Teaspoon ground cinnamon
  • 1/4 Teaspoon fine sea salt
  • 3/4 Cups whole-wheat flour
  • 2 Bartlett pears, cored and thinly sliced
  • 2 Teaspoons teaspoons powdered sugar (optional)

Directions

Preheat oven to 425 degrees. Place butter in a large (11- or 12-inch) cast-iron or ovenproof skillet and heat in the oven until butter is melted, about 3 minutes.

Meanwhile, in a blender, combine eggs, milk, cane sugar, cinnamon, and salt. Blend until smooth. Add flour and blend again. Remove skillet from oven, swirl butter to coat the bottom and sides of the pan, and pour in the batter. Top with pears and bake until the pancake is puffed and browned and pears are tender, 18 to 20 minutes. Sprinkle with powdered sugar and cut into wedges for serving.

Nutritional Facts
Servings6
Calories Per Serving209
Total Fat8g13%
Sugar12gN/A
Saturated4g20%
Cholesterol137mg46%
Protein8g16%
Carbs27g9%
Vitamin A109µg12%
Vitamin B120.5µg8.7%
Vitamin B60.1mg7.5%
Vitamin C3mg5%
Vitamin D1µgN/A
Vitamin E0.7mg3.3%
Vitamin K3µg4%
Calcium82mg8%
Fiber4g15%
Folate (food)28µgN/A
Folate equivalent (total)24µg6%
Iron1mg7%
Magnesium33mg8%
Monounsaturated2gN/A
Niacin (B3)0.9mg4.6%
Phosphorus165mg24%
Polyunsaturated1gN/A
Potassium223mg6%
Riboflavin (B2)0.3mg15.9%
Sodium165mg7%
Sugars, added4gN/A
Thiamin (B1)0.1mg7.5%
Trans0.2gN/A
Zinc1mg7%