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pear ginger pancakes recipe

Written on Monday, August 8, 2016 | 4:24:00 PM

makes: 4 servings (2 pancakes and about 2 tablespoons syrup each)

prep: 20 minutes     cook: 2 minutes per batch

Ingredients : 
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 tablespoon packed brown sugar*
- 2 teaspoons baking powder
- ¼ teaspoon ground ginger
- 1⁄8 teaspoon salt
- ¾ cup fat-free milk
- ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
- 2 tablespoons canola oil
- ½ of a medium pear, cored and finely chopped (½ cup)
- 1 recipe Apricot-Pear Syrup

apricot-pear syrup: In a small saucepan combine ½ cup finely chopped pear and 1 tablespoon lemon juice. Stir in 2 tablespoons low-sugar apricot preserves, 1 tablespoon water, and 1⁄8 teaspoon ground ginger. Heat and stir over low heat until preserves are melted and mixture is warm.

Preparation Method :
1) In a medium bowl combine all-purpose flour, whole wheat flour, brown sugar, baking powder, ginger, and salt. Make a well in the center of flour mixture; set aside. 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 ¼ cup of the batter onto a hot, lightly greased griddle, spreading batter into an even layer if necessary. Cook over medium heat for 2 to 4 minutes or until pancakes are golden, 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. Serve pancakes with warm Apricot-Pear Syrup.

*sugar substitutes: Choose from Sweet’N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1 tablespoon brown sugar.


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