originally published on Facebook on 28 February 2015
For Wendy Posson
Thank you Mrs. Anna Brown, who taught me how to make these.
Cinnamon Pear Pancakes and Syrup from Scratch Recipe
2 cans of pears, own juice or syrup
2 cups of flour
1 tablespoon white sugar
2 tablespoons brown sugar
1 teaspoon of salt
1 tablespoon cinnamon
1 teaspoon nutmeg or ginger (whatever you have handy)
1 teaspoon salt
2 tablespoons baking powder
1/4 cup butter, melted
1 3/4 cups milk (whole, nonfat, 1% or almond, your call)
Additionally you will need:
Butter, margarine or cooking oil (B/M/CO) when ready to cook pancakes.
Juice from pears
1 teaspoon cinnamon
1 cup powdered sugar
(start this first, as it takes the longest)
Drain juice from pears. Place in small saucepan, uncovered, add cinnamon and powdered sugar.
Cook on medium heat, stirring occasionally.
Turn off heat as syrup becomes thick. If you overcook it and it starts to look like gummy bear mixture, just add a little water until you get the right consistency.
Turn skillet on to above medium heat, adding butter or margarine when pan is hot.
Mix dry ingredients in a bowl.
Mix in butter and eggs.
Add pears, breaking them down as you mix them in.
Let batter sit for about 8-10 minutes for ingredients to mix. By this time, your pan should be ready.
Add B/M/CO every time you wish to make pancakes
Spoon or ladle in batter.
Flip when little holes form on the uncooked side of the batter.
Cook for about another 2 minutes on the side just flipped.
You can substitute peaches for pears. This recipe uses canned items because it is what I get from the food bank. For those who do not want the fruit but want a dark syrup, use molasses and dark brown sugar, cooked in the same way, cinnamon optional.
Love to you all.