Pear and Pecan Pancakes With Pear and Ginger Sauce

Total Time
15mins
Prep 5 mins
Cook 10 mins

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

Ingredients Nutrition

Directions

  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!
Most Helpful

4 5

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!

5 5

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!

5 5

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.