Pear And Pecan Pancakes With Pear And Ginger Sauce

Name: Pear And Pecan Pancakes With Pear And Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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!

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Pear and Ginger Sauce, 1 teaspoon cornstarch, 1 large ripe pear, peeled, cored, seeded, and diced fine, 2 tablespoons finely chopped crystallized ginger, and more.

Yes, Pear And Pecan Pancakes With Pear And Ginger Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!