·         4 Tbs. melted butter

·         2 ripened pears-core and slice into 16 wedges

·         1/2 cup brown sugar

·         1 tsp. grated lemon peel

·         1 tsp. grated orange peel

·         1 tsp. ground ginger

·         1 egg

·         1/4 cup vegetable oil

·         1/2 cup milk

·         11/2 cups Gluten Free Pantry Brown Rice Pancake and Waffle Mix

·         1/2 cup sugar

 

Preheat oven to 350°. Spray a 9 inch round cake pan with vegetable spray.

 

Pour melted butter into bottom of cake pan. Make sure to coat entire pan.

 

Place pear wedges in a spiral shape all around pan. Depending on size, use as many as will fit. Combine brown sugar, lemon peel, orange peel and ginger. Sprinkle half of this mixture over pears. Combine egg, oil and milk.

 

Add pancake mix and sugar to egg mixture. Blend thoroughly. Pour mixture into pan. Sprinkle with remaining brown sugar mix. Bake 35-40 minutes. Make sure toothpick inserted into center comes out clean. If too much browning, cover with foil and continue to bake. Remove from oven. Let cool 10 minutes.