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Ingredients
1/2 small Bosc or Bartlett pear (about 2 1/2 ounces), cored and thinly
sliced
1 tsp lemon juice
1/3 cup plus 2 tsp buttermilk baking mix
1 tsp granulated sugar, divided
1/4 tsp ground ginger
1 egg
2 tbsp low-fat milk (1% milk fat)
1 tsp vanilla extract
1/2 tsp firmly packed light brown sugar
1/4 tsp ground cinnamon
2 tbsp reduced-calorie pancake syrup (60
calories per fluid ounce)
Method
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Preheat oven to 450 degree F.
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In small bowl combine pear slices and
lemon juice; toss to coast and set aside.
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In medium mixing bowl combine baking
mix, 1/2 tsp granulated sugar, and the ginger; set aside.
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In small mixing bowl beat together egg,
milk, and vanilla; stir into baking mix mixture, stirring until
batter is smooth and thoroughly combined.
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Spray 8-inch nonstick pie pan with
nonstick cooking spray; pour batter evenly into pan.
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Decoratively arrange pear slices over
batter.
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In cup or small bowl combine remaining
1/2 tsp granulated sugar, the brown sugar, and cinnamon; sprinkle
over pear slices and batter.
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Bake until pancake is puffed and golden
brown, 10 to 15 minutes.
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To serve, cur pancake in half and top
each portion with 1 tbsp syrup.
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