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Picture of Pear and Hazelnut Dutch Baby Pancake Recipe
central europe lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1064 kcal 53 %
  • Fat 72 g 112 %
  • Saturated 29 g 144 %
  • Carbs 83 g 28 %
  • Fiber 15 g 61 %
  • Protein 28 g 55 %
  • Cholesterol 476 mg 159 %
  • Sodium 496 mg 21 %
  • Calcium 287 mg 29 %
  • Magnesium 152 mg 36 %
  • Potassium 947 mg 20 %
  • Iron 6 mg 32 %
  • Zinc 4 mg 38 %
  • Phosphorus 587 mg 84 %
  • Vitamin A 510 µg 57 %
  • Vitamin C 11 mg 12 %
  • Thiamin (B1) 0 mg 42 %
  • Riboflavin (B2) 1 mg 66 %
  • Niacin (B3) 4 mg 22 %
  • Vitamin B6 1 mg 44 %
  • Folate equivalent (total) 110 µg 28 %
  • Vitamin B12 2 µg 63 %
  • Vitamin D 4 µg 24 %
  • Vitamin E 8 mg 56 %
  • Vitamin K 17 µg 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Pear and Hazelnut Dutch Baby Pancake Recipe

Ingredients

  • 3 tablespoons unsalted butter
  • 1 bartlett pear, sliced into 1/4 inch pieces
  • 1/3 cup hazelnuts, roughly chopped
  • 2 large eggs
  • 6 tablespoons, whole wheat pastry flour (or all purpose)
  • 1 tablespoon coconut (or brown) sugar
  • 1/8 teaspoon salt
  • 1/2 cup milk (I used 1%)

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