Pear and Pecan Pancakes With Pear and Ginger Sauce
- Ready In:
- 15mins
- Ingredients:
- 17
- Serves:
-
2
ingredients
-
Pear and Ginger Sauce
- 1 teaspoon cornstarch
- 1 large ripe pear, peeled, cored, seeded, and diced fine
- 2 tablespoons finely chopped crystallized ginger
- 1⁄4 teaspoon cinnamon
- 1 tablespoon sugar
- 1⁄8 teaspoon salt
- 1 teaspoon lemon juice
-
Pancakes
- 1⁄2 cup milk
- 1 1⁄2 tablespoons butter, melted
- 1 egg, beaten
- 1⁄2 cup all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 tablespoon sugar
- 1⁄4 teaspoon salt
- 1 small pear, very ripe, peeled, cored, seeded, and minced
- 1⁄4 cup chopped pecans
- vegetable oil
directions
- To make sauce:.
- Stir cornstarch with 2 tablespoons water in a cup.
- Pour into a small, heavy-bottomed saucepan.
- Stir in pear, crystallized ginger, cinnamon, sugar, and salt.
- Cover and simmer for five minutes or until pear is tender and pulpy.
- Remove from heat.
- Stir in lemon juice.
- Set sauce aside.
- To make pancakes:.
- Stir together milk, melted butter, and egg in a small bowl.
- Stir together flour, baking powder, sugar, and salt in a larger bowl.
- Pour in milk mixture.
- Mix just to combine ingredients.
- Don't beat.
- Stir in pear and pecans.
- Coat a griddle or large heavy-bottomed skillet with oil.
- Heat over medium heat for thirty seconds.
- Add batter by 1/4 cup measure.
- Cook pancakes until bubbles form on surface and edges are browned.
- Flip over and cook second side until golden brown.
- Drizzle ginger and pear sauce over pancakes and serve warm.
- Enjoy!
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Reviews
-
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!