Pumpkin Pancakes with Pear Syrup
|For pear syrup:|
|Hard ripe pears||2 , cored and cut into 1/2" slices|
|Minced crystallized ginger||1 Tablespoon|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Whole grain pastry flour||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||2 Tablespoon|
|Baking powder||1 Tablespoon|
|Pumpkin pie spice||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Fat-free milk/Plain soy milk||1 Cup (16 tbs)|
|Canned pumpkin||1 Cup (16 tbs)|
|Liquid egg substitute||1⁄2 Cup (8 tbs)|
To make the pear syrup: Heat a medium skillet coated with cooking spray over medium heat.
Add the pears and ginger and cook, stirring occasionally, for 5 minutes, or until lightly browned and tender.
Add the syrup and cook for 1 minute.
To make the pancakes: In a large bowl, combine the flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda.
In a medium bowl, combine the milk, pumpkin, and egg substitute.
Add to the flour mixture, stirring until combined.
Heat a nonstick griddle or large skillet coated with cooking spray over medium heat.
Pour the batter by 1/4 cupfuls to make 4" pancakes.
Cook for 2 minutes, or until the tops of the pancakes look dry and some bubbles form on the surface.
Turn the pancakes over and cook for 2 minutes longer, or until browned.
Repeat with the remaining batter to make 12 pancakes.