Gingerbread pancakes with pears
4 small, firm-ripe, unpeeled, cored, and cut into thin wedges
Reduced-fat baking mix
1¾ cup(s), buttermilk variety
Fat free skim milk
1 large egg(s)
4 tsp, pure
- 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.
- 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.
- 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.
- Per serving: 1 pancake, about 1/4 cup pears, and 1/2 teaspoon maple syrup