cup all-purpose flour
cup fat-frree (skim) milk
cups fat-free, cholesterol-free egg product or 6 eggs
tablespoon butter or margarine
medium unpeeled pears, thinly sliced (3 cups)
tablespoons chopped fresh or 2 teaspoons freeze-dried chives
cup shredded reduced-fat sharp Cheddar cheese (2 ounces)
Heat oven to 450°. Grease bottom and sides of rectangular baking dish, 13x9x2 inches, with shortening. Mix flour, milk, salt and eggs with wire whisk until smooth. Pour into baking dish. Bake 15 to 18 minutes or until puffy and golden brown.
While pancake is baking, melt butter in 10-inch nonstick skillet over medium-high heat. Cook pears and chives in butter about 5 minutes, stirring frequently, until pears are slightly softened. Stir in sugar.
Spoon pear mixture onto pancake. Sprinkle with cheese. Bake about 1 minute or until cheese is melted.
The Quick Take:
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 4 1/2g
- 4 1/2%
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
You can substitute finely chopped scallions, green parts only, for the chives. Rosemary is also delicious with pears; just use less of it (about 2 teaspoons fresh or 1/2 teaspoon dried) because it has a stronger taste.
We calculated the nutrition of this recipe at the time it was created on 06/23/2011. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.