Gingerbread Pancakes With Pears and Yogurt

Gingerbread Pancakes With Pears and Yogurt
Antonis Achilleos

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Serves 4
preparation
35
minutes
cooking
35
minutes

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

Directions

  1. 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). 
  2. While waiting, gently toss the pears in a bowl with the brown sugar; set aside.
  3. 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.
  4. Serve the pancakes with the sliced pears and a dollop of the vanilla yogurt.
     This recipe makes 8-10 pancakes.
Frank Mentesana
September 2004

Nutritional Information

  • Per Serving
  • Calories 110
  • Calcium 103 mg
  • Carbohydrate 21 g
  • Cholesterol 26 mg
  • Fat 2 g
  • Fiber 2 g
  • Iron 1 mg
  • Protein 4 mg
  • Sat Fat 1 g
  • Sodium 222 mg
What does this mean? See Nutrition 101.

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