PEAR AND PECAN PANCAKES WITH PEAR AND GINGER SAUCE
This recipe is from the September 7, 2005 edition of the food section of the Chicago Sun-Times. Enjoy!
Provided by hannahactually
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- To make sauce:.
- Stir cornstarch with 2 tablespoons water in a cup.
- Pour into a small, heavy-bottomed saucepan.
- Stir in pear, crystallized ginger, cinnamon, sugar, and salt.
- Cover and simmer for five minutes or until pear is tender and pulpy.
- Remove from heat.
- Stir in lemon juice.
- Set sauce aside.
- To make pancakes:.
- Stir together milk, melted butter, and egg in a small bowl.
- Stir together flour, baking powder, sugar, and salt in a larger bowl.
- Pour in milk mixture.
- Mix just to combine ingredients.
- Don't beat.
- Stir in pear and pecans.
- Coat a griddle or large heavy-bottomed skillet with oil.
- Heat over medium heat for thirty seconds.
- Add batter by 1/4 cup measure.
- Cook pancakes until bubbles form on surface and edges are browned.
- Flip over and cook second side until golden brown.
- Drizzle ginger and pear sauce over pancakes and serve warm.
- Enjoy!
Nutrition Facts : Calories 518, Fat 23.7, SaturatedFat 8.5, Cholesterol 137.2, Sodium 837.1, Carbohydrate 70.8, Fiber 7.7, Sugar 30.5, Protein 10.4
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