Gingerbread Pancakes with Pears and Yogurt

Yield: Makes 8 to 10 pancakes

Ingredients

• 1  cup  pancake mix
• 1  teaspoon  ground ginger
• 1  teaspoon  ground cinnamon
• 1/8  teaspoon  salt
• 1  egg
• 3/4  cup  whole milk
• 3  tablespoons  molasses
• 1  tablespoon  vegetable oil
• 2  ripe Anjou or Bartlett pears— peeled, cored, and thinly sliced
• 1  tablespoon  light brown sugar Vanilla yogurt

Preparation

Combine the pancake mix, ginger, cinnamon, and salt in a large bowl. In another bowl, whisk together the egg, milk, molasses, and oil. Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix). While waiting, gently toss the pears in a bowl with the brown sugar; set aside. Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Serve the pancakes with the sliced pears and a dollop of the vanilla yogurt

Nutritional Information

Calories:

110 (0% from fat)

Fat:

2g (sat 1g)

Protein:

4mg

Carbohydrate:

21g

Fiber:

2g

Cholesterol:

26mg

Iron:

1mg

Sodium:

222mg

Calcium:

103mg