Gingerbread pancakes with pears
6
Points®
Temps total: 30 min • Préparation: 10 min • Cuisson: 15 min • Portions: 8 • Difficulté: Facile
Warmly spiced pancakes that boast the flavour of gingerbread cookies combine perfectly with warmed pears and maple syrup. If you live in a region where maple syrup is locally produced, look for it at farmers' markets and outdoor festivals and stock up on this artisanal treat. If you live where sugar maples don't grow, you can find it in most supermarkets.
Ingrédients
Unsalted butter
1 tsp(s)
Pear
4 small, firm but ripe, unpeeled, cored, and cut into thin wedges
Reduced-fat pancake and baking mix
1¾ cup(s), buttermilk variety suggested
Ground cinnamon
1 tsp(s)
Ground ginger
½ tsp(s)
Fat-free skim milk
¾ cup(s)
Egg
1 large
Light molasses
1 tbsp(s)
Canola oil
2 tsp(s)
Maple syrup
4 tsp(s)
Instructions
1
Melt butter in large nonstick skillet over medium heat. Add pears and cook, stirring occasionally, until pears are tender, about 5 minutes. Remove from heat and set aside.
2
Meanwhile, whisk together baking mix, cinnamon, and ginger in medium bowl. Whisk together milk, egg, and molasses in small bowl until smooth (molasses may clump when added to cold ingredients; let stand 2–3 minutes to soften and whisk until smooth). Add milk mixture to baking-mix mixture and stir just until blended.
3
Heat 1 teaspoon of oil on nonstick griddle or in large nonstick skillet over medium heat. Pour batter by 1/4-cup measures onto griddle. Cook just until bubbles begin to appear at edges of pancakes, about 3 minutes. Flip and cook until browned, about 2 minutes. Repeat with remaining oil and batter to make a total of 8 pancakes. Top pancakes with pears and drizzle with maple syrup.
4
Serving size: 1 pancake, about 1/4 cup pears, and 1/2 teaspoon maple syrup
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