Ingredients
1/2 pear(s), Bosc or Bartlett preferred, cored and thinly sliced
1 tsp fresh lemon juice
6 Tbsp buttermilk baking mix
1 tsp sugar, divided
1/4 tsp ground ginger
1 large egg(s)
2 Tbsp low-Fat milk
1 tsp vanilla extract
1/2 tsp light brown sugar
1/4 tsp ground cinnamon
2 Tbsp reduced-calorie pancake syrup
Preparation
Preheat oven to 450°F. In a small bowl, combine pear slices and lemon juice; toss to coat and set aside.
In a medium mixing bowl, combine baking mix, 1/2 teaspoon sugar and the ginger; set aside. In a small bowl, beat together the egg, milk and vanilla; stir into baking-mix mixture and stir until batter is smooth and thoroughly combined.
Coat an 8-inch nonstick pie pan with nonstick cooking spray; pour batter evenly into pan. Decoratively place pear slices over batter. In a cup or small bowl, combine remaining 1/2 teaspoon white sugar, the brown sugar, and cinnamon; sprinkle sugar mixture over pear slices and batter. Bake until the pancake is puffed and golden brown, 10 to 15 minutes. Cut pancake in half and top each portion with 1 tablespoon syrup.
