Whole Wheat German Pancake with Pears
4

Serves 6

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.

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    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 cup whole wheat flour
    • 2 Bartlett pears, cored and thinly sliced
    • 2 teaspoons powdered sugar (optional)
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    Method: 

    Preheat oven to 425°F. 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 Info: 
    Per Serving:210 calories (70 from fat), 8g total fat, 4g saturated fat, 155mg cholesterol, 160mg sodium, 27g carbohydrate (4g dietary fiber, 13g sugar), 8g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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