Pear Pancakes with Orange Curd Sauce

Yield: 24 Servings (3 Pancakes)

INGREDIENTS

  • 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