PEAR PANCAKES WITH ORANGE CURD SAUCE
Yield: 24 Servings (3 Pancakes)

SAUCE

1 lb. 4 oz. (2-1/2 cups) Sugar
1/3 cup Cornstarch
1/8 tsp. Salt
3-1/2 cups Water
2/3 cup Orange juice concentrate
8 oz. (1 cup) Butter

PANCAKES

6 lb. 4 oz. All-purpose baking mix (such as Bisquick)
2-1/2 qt. Milk
18 Eggs
4 lb. 3 oz. (2-1/2 quarts) Pacific Northwest Canned Pears, diced, drained

METHOD
To make sauce, mix sugar, cornstarch, and salt. Gradually stir in water and orange juice concentrate. Bring mixture to a boil; reduce heat to simmer. Cook 2 to 3 minutes, stirring frequently. Stir in butter until it melts and mixture is well blended; reserve. To make pancake batter, beat together all-purpose baking mix, milk and eggs until blended; fold in pears.

PER ORDER
Pour 3 pancakes, 1/3 cup batter each, onto a lightly oiled, hot griddle. Cook until bottoms are golden brown. Turn; cook second side until golden brown. Serve with 1/4 cup warmed Orange Curd Sauce.

NUTRITION (Per Serving)
Calories: 758,   Calories from Fat: 129,   Fat: 15g,   Saturated Fat: 7g,
Cholesterol: 188mg,   Sodium: 1140mg,   Carbohydrate: 138g,   Dietary Fiber: 8g,
Sugar: 53g,   Protein: 23g,   Vitamin A: 22% DV,   Vitamin C: 17% DV,
Calcium: 30% DV,   Potassium: 22% DV,   Iron: 23% DV