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Pear Pancakes With Pear-Orange Sauce

Contributed by: NAPSA

Family Rituals Can Make For Mouthwatering Memories (NAPSA) - Nurturing rituals can be comforting, familiar contributions to family life. And the ritual of a leisurely Sunday breakfast of homemade pancakes is not only heartwarming, it can be super-easy, inexpensive and enjoyed by all ages.

Pear Pancakes With Pear-Orange Sauce
Making pancakes a little more special than plain box mix is the difference between a meal and a memory. Here are some techniques to make better-than-average cakes, including a recipe made yummier with healthful, naturally sweet, canned Bartlett pears. For other quick and satisfying recipes, visit www.eatcannedpears.com.

Tips for Better Pancakes

Lumpy Batter Is Best. Resist the temptation to overmix the batter-it needs a few lumps. Overmixing develops the gluten, producing tough, not tender pancakes.

Better Cakes Start Hot, Stay Hot. The griddle should be hot before you pour; a few drops of water on the surface will dance when the temperature is ready. And serving on hot plates is also a good thing. Start your ritual by putting your plates in a 250-degree oven, then move on to heating the griddle and making batter. Keep the topping warm until serving.

Everybody Loves Nice, Round Cakes. Use a 1/4- or 1/3-cup measure with a handle to scoop and pour your batter. When pancake edges are cooked dry and bubbles have popped, flip just once. After a minute or so, press your finger lightly into the cakes; if the impression springs back up, breakfast is ready.

Leftovers Freeze Beautifully. Place on a baking sheet and freeze first without stacking. Once frozen, place in plastic bags and then reheat in the toaster. Reheat sauce in the microwave.

Ingredients:

  • 1 15-ounce can Bartlett pears in juice
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup reserved pear juice
  • 2 tablespoons frozen orange juice concentrate
  • 2 tablespoons butter
  • 2 cups biscuit mix
  • 1 cup milk
  • 2 eggs

Directions:

Drain pears, reserving juice. Chop pears, set aside. In small saucepan, combine sugar and cornstarch. Stir in 1/2 cup of the reserved pear juice and orange juice concentrate; mix well. Add butter. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. Stir in about 1/2 cup of the chopped pears; heat through.

For pancakes, mix batter according to package directions. Stir in remaining chopped pears. Using about 1/4 cup for each pancake, cook pancakes on hot grill. Serve with Pear-Orange Sauce.

Serving Size: Makes 4 Servings

Nutritional Information: Per Serving: Calories: 505, Protein: 10.5 g, Carbohydrates: 76 g, Total Fat: 19 g, Cholesterol: 126 mg. Dietary Fiber: 3 g, % Calories from Fat: 33%


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