START TO FINISH: 30 minutes MAKES 4 servings
1⁄2 cup all-purpose flour
1⁄2 cup whole wheat flour
1 tablespoon packed 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
1 In a medium bowl stir together all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, and salt. Make a well in center of flour mixture. 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 brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Keep pancakes warm in a 300°F oven while cooking the remaining pancakes.
3 Serve pancakes with warm Apricot-Pear Syrup.
PER SERVING: 242 cal., 7 g total fat (1 g sat. fat), 1 mg chol., 243 mg sodium, 39 g carb., 4 g fiber, 7 g pro.
In a small saucepan combine half of a medium pear, cored and finely chopped (1⁄2 cup), and 1 tablespoon lemon juice. Stir in 2 tablespoons low-sugar apricot preserves, 1 tablespoon water, and 1⁄8 teaspoon ground ginger. Heat over low heat until preserves are melted and mixture is warm, stirring occasionally.
MAKES about 1⁄2 cup