Pear and Pecan Pancakes With Pear and Ginger Sauce

READY IN: 15mins
Recipe by hannahactually

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

Top Review by Ginger Rose

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!

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!

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