Low Fat - Buttermilk Pancakes w/ Bourbon-Pear Sauce

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* Exported from MasterCook *

 

Buttermilk Pancakes with Bourbon-Pear Sauce

 

Recipe By : Cooking Light, Jan-Feb 2000

Serving Size : 3 Preparation Time :0:00

Categories : Breads, Quick

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup all-purpose flour

1 teaspoon sugar

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup low-fat buttermilk

1 tablespoon butter or stick margarine -- melted and cooled

1 large egg -- slightly beaten

Bourbon Pear Sauce

4 Bosc or Bartlett pears -- peeled, cored, and

thinly sliced

1 teaspoon grated lemon rind

2 teaspoons lemon juice

2 teaspoons butter or stick margarine

1/4 cup sugar

1/4 cup bourbon

1/4 teaspoon ground cinnamon

 

1. Lightly spoon flour into a dry measuring cup, and level with a knife.

Combine the flour and the next 4 ingredients (flour through salt) in a large

bowl. Combine the buttermilk, butter, and egg, and add to the flour mixture,

stirring with a whisk until smooth.

 

2. Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet.

Turn pancakes when tops are covered with bubbles and edges look cooked. Serve

with Bourbon-Pear Sauce. Yield: 3 servings (serving size: 3 pancakes and 1/2

cup sauce).

 

Bourbon Pear Sauce

 

1. Combine first 3 ingredients; toss well. Melt butter in a large nonstick

skillet over medium-high heat. Ad pear mixture, and saute 5 minutes or until

pears are tender. Stir in sugar; cook 30 seconds. Add bourbon and cinnamon,

and cook 1 minute. Yield 1 1/2 cups (servings size: 1/2 cup).

 

Note: Apple juice or pear nectar can be substituted for bourbon, if desired.

 

(Totals include Bourbon-Pear Sauce) Calories 519 (19% from fat); Fat 10.7g (sat

5.4g; mono 3.1g, poly 0.9g); Protein 10.4g; Carb 88g; Fiber 4.6g; Chol 91mg;

Iron 2.9mg; Sodium 576mg; Calc 168mg

 

KES 3/13/00

 

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