Ginger-Pear Puffed Pancake
Serve at once while it is beautifully puffed.
2 tablespoons margarine
1 or 2 firm, ripe Anjou or bosc pears, cored and sliced
⅔ cup (95 g) all-purpose flour
⅔ cup (160 ml) fat-free milk
2 tablespoons sugar
¼ cup (60 ml) orange juice
4 teaspoons chopped crystallized ginger
¼ teaspoon ground cinnamon
2 egg whites
Preheat oven to 425°F (220°C). Melt margarine in a 9-inch (23-cm) deep-dish pie pan or quiche pan. Place pear slices in margarine, turning to coat all sides. Arrange slices in a pinwheel design in bottom of pan. In a bowl, blender, or food processor, combine remaining ingredients except egg whites; blend thoroughly. Beat egg whites until stiff peaks form and fold into mixture; carefully pour over pear slices. Bake 20 to 25 minutes or until golden brown and puffed. Most of the puffing occurs in the last 5 to 7 minutes. Serve at once.