Categories: Breakfast, Pears, Waffles
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
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To make sauce:.
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Stir cornstarch with 2 tablespoons water in a cup.
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Pour into a small, heavy-bottomed saucepan.
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Stir in pear, crystallized ginger, cinnamon, sugar, and salt.
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Cover and simmer for five minutes or until pear is tender and pulpy.
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Remove from heat.
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Stir in lemon juice.
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Set sauce aside.
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To make pancakes:.
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Stir together milk, melted butter, and egg in a small bowl.
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Stir together flour, baking powder, sugar, and salt in a larger bowl.
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Pour in milk mixture.
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Mix just to combine ingredients.
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Don’t beat.
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Stir in pear and pecans.
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Coat a griddle or large heavy-bottomed skillet with oil.
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Heat over medium heat for thirty seconds.
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Add batter by 1/4 cup measure.
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Cook pancakes until bubbles form on surface and edges are browned.
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Flip over and cook second side until golden brown.
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Drizzle ginger and pear sauce over pancakes and serve warm.