Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 2000


Recipe Summary

4 servings (serving size: 3 pancakes)


Ingredient Checklist


Instructions Checklist
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine buttermilk, syrup, oil, and egg; add to flour mixture, stirring until smooth. Fold in pear.

  • Spoon about 1/4 cup batter onto a hot nonstick griddle or a large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.

Nutrition Facts

277 calories; calories from fat 21%; fat 6.6g; saturated fat 1.9g; mono fat 1.9g; poly fat 2.1g; protein 8.8g; carbohydrates 45.7g; fiber 1.6g; cholesterol 55mg; iron 2.4mg; sodium 377mg; calcium 177mg.