Pear and Pecan Pancakes With Pear and Ginger Sauce

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Total Time
5 mins
10 mins

This recipe is from the September 7, 2005 edition of the food section of the Chicago Sun-Times. Enjoy!

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  1. To make sauce:.
  2. Stir cornstarch with 2 tablespoons water in a cup.
  3. Pour into a small, heavy-bottomed saucepan.
  4. Stir in pear, crystallized ginger, cinnamon, sugar, and salt.
  5. Cover and simmer for five minutes or until pear is tender and pulpy.
  6. Remove from heat.
  7. Stir in lemon juice.
  8. Set sauce aside.
  9. To make pancakes:.
  10. Stir together milk, melted butter, and egg in a small bowl.
  11. Stir together flour, baking powder, sugar, and salt in a larger bowl.
  12. Pour in milk mixture.
  13. Mix just to combine ingredients.
  14. Don't beat.
  15. Stir in pear and pecans.
  16. Coat a griddle or large heavy-bottomed skillet with oil.
  17. Heat over medium heat for thirty seconds.
  18. Add batter by 1/4 cup measure.
  19. Cook pancakes until bubbles form on surface and edges are browned.
  20. Flip over and cook second side until golden brown.
  21. Drizzle ginger and pear sauce over pancakes and serve warm.
  22. Enjoy!