1 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
Dash of ground cloves
1/2 c. skim milk
3 tbsp. molasses
1 tbsp. vegetable oil
1 egg, lightly beaten

Combine first 5 ingredients in a large bowl; stir well. Combine milk and next 3 ingredients. Add to dry ingredients, stirring until smooth. Spoon about 1/4 cup batter into a hot non-stick griddle or skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Yield: 9 (4 inch) pancakes. Good served with pear sauce.

PEAR SAUCE:

4 c. cubed peeled ripe pear (1 1/2 lb.)
2 tbsp. water
3 tbsp. brown sugar
1/8 tsp. ground ginger

Combine pears and water in medium saucepan. Cook covered over low heat 45 minutes or until tender. Stir in brown sugar and ginger. Partially mush until chunky. Cook over medium-low heat 5 minutes, stirring frequently. Serve warm or chilled. Yield: 2 1/2 cups (11 calories per tablespoon). Note: may be stored in airtight container in refrigerator up to one week.