Gingerbread Pancakes


1 c. all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

Dash of ground cloves

1/2 c. skim milk

3 tbsp. molasses

1 tbsp. vegetable oil

1 egg, lightly beaten




4 c. cubed peeled ripe pear (1 1/2 lb.)

2 tbsp. water

3 tbsp. brown sugar

1/8 tsp. ground ginger



PANCAKE DIRECTIONS: Combine first 5 ingredients of pancake ingredients in a large bowl; stir well. Combine milk and next 3 ingredients. Add to dry ingredients, stirring until smooth. Spoon about 1/4 cup batter into a hot non-stick griddle or skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 9 (4 inch) pancakes. Good served with pear sauce.


PEAR SAUCE DIRECTIONS:Combine pears and water in medium saucepan. Cook covered over low heat 45 minutes or until tender. Stir in brown sugar and ginger. Partially mush until chunky. Cook over medium-low heat 5 minutes, stirring frequently. Serve warm or chilled. Yield: 2 1/2 cups (11 calories per tablespoon). Note: may be stored in airtight container in refrigerator up


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