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    You are in: Home / Breakfast / Pear and Pecan Pancakes With Pear and Ginger Sauce Recipe
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    Pear and Pecan Pancakes With Pear and Ginger Sauce

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    hannahactually's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Pear and Ginger Sauce

    Pancakes

    Directions:

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

    Ratings & Reviews:

    • on December 30, 2007

      45

      Lovely pancakes...I used ground ginger for the sauce but it made it quite bitter, so I added golden syrup to it and that solved the problem. Next time I'll have to get my hands on some crystallized stuff!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 29, 2007

      55

      Really good! I substituted 1 tablespoon of ground up flax seeds and 1 tablespoon water for the egg and margarine for the butter. I also increased the baking powder to 2 teaspoons. Nice change from regular pancakes!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 09, 2007

      55

      Loved these hanna! Very easy and yummy. Even though I forgot the egg, they still turned out great. Also used canned pears, fresh ginger and added a little extra sugar (because I ran out of the other). But I am sure they would be good with powdered ginger as well.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Pear and Pecan Pancakes With Pear and Ginger Sauce

    Serving Size: 1 (352 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 517.9
     
    Calories from Fat 213
    41%
    Total Fat 23.6 g
    36%
    Saturated Fat 8.5 g
    42%
    Cholesterol 137.1 mg
    45%
    Sodium 837.1 mg
    34%
    Total Carbohydrate 70.7 g
    23%
    Dietary Fiber 7.7 g
    30%
    Sugars 30.5 g
    122%
    Protein 10.4 g
    20%

    The following items or measurements are not included:

    crystallized ginger

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