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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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on December 30, 2007

      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!

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    • on August 29, 2007

      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!

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    • on March 09, 2007

      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.

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    • on January 07, 2007

      also found these outstanding..so much flavor

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    • on October 01, 2006

      Absolutely delicious and perfect for two! I used whole wheat flour and left out the pecans (didn't have). For the sauce, I added 1/4 cup water as my pear didn't really cook out a lot of juice so the "sauce" wasn't really saucy until water was added. The flavor of these pancakes and accompanying sauce was just delicious, thank you hannah for sharing!

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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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