To prepare the Pear-Ginger Pancakes: 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.Advertisement
For each pancake, pour 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet, 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 300F oven while cooking the remaining pancakes.
To prepare the Apricot-Pear Syrup: In a small saucepan, combine pear and lemon juice. Stir in preserves, water and ginger. Heat over low heat until preserves are melted and mixture is warm, stirring occasionally.
Serve pancakes with warm Apricot-Pear Syrup.
Tip: If using a sugar substitute, use Sweet'N Low(R) Brown or Sugar Twin(R) Granulated Brown. Follow package directions to use product amount that's equivalent to 1 tablespoon brown sugar. Nutrition Per Serving with Substitute: Same as below, except. 229 calories, 35 g carbohydrate, 242 mg sodium. Carbohydrate Choices: 2
2 starch, 1 fat, 1/2 fruit