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Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tablespoon packed brown sugar or brown sugar substitute* equivalent to 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 3/4 cup fat-free milk
- 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
- 2 tablespoons canola oil
- 1/2 of a medium pear, cored and finely chopped (1/2 cup)
- 1 recipe Apricot-Pear Syrup (see recipe below)
Preparation
Step 1
1.
In a medium bowl, combine all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, and salt. Make a well in the center of flour mixture; set aside. In a small bowl, whisk together milk, egg, and oil; stir in chopped pear. Add egg mixture all at once to flour mixture; stir just until moistened.
2.
For each pancake, pour 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet, spreading batter into an even layer if necessary. Cook over medium heat for 2 to 4 minutes or until pancakes are golden, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Keep pancakes warm in a 300 degrees F oven while cooking the remaining pancakes.
3.
Serve pancakes with warm Apricot-Pear Syrup.
1.
In a small saucepan, combine pear and lemon juice. Stir in preserves, water, and ginger. Heat over low heat until preserves are melted and mixture is warm, stirring occasionally. Makes about 1/2 cup.