1/2 sm. Bosc or Bartlett pear (about 2 1/2 oz.), cored & thinly sliced
1 tsp. lemon juice
1/3 c. plus 2 tsp. buttermilk baking mix
1 tsp. granulated sugar, divided
1/4 tsp. ground ginger
1 egg
2 tbsp. low-fat milk (1% milk fat)
1 tsp. vanilla extract
1/2 tsp. firmly packed light brown sugar
1/4 tsp. ground cinnamon
2 tbsp. reduced-calorie pancake syrup (60 calories per fluid oz.)

Preheat oven to 450 degrees. In small bowl combine pear slices and lemon juice; toss to coat and set aside.

In medium mixing bowl combine baking mix, 1/2 teaspoon granulated sugar and the ginger; set aside. In small mixing bowl beat together egg, milk and vanilla; stir into baking mix mixture, stirring until batter is smooth and thoroughly combined.

Spray 8 inch nonstick pie pan with nonstick cooking spray; pour batter evenly into pan. Decoratively arrange pear slices over batter. In cup or small bowl combine remaining 1/2 teaspoon granulated sugar, the brown sugar and cinnamon; sprinkle over pear slices and batter. Bake until pancake is puffed and golden brown, 10-15 minutes.

To serve, cut pancake in half and top each portion with 1 tablespoon syrup.