Pear Pancakes with Orange Curd Sauce

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Pear Pancakes with Orange Curd Sauce


  • 6-1/4 pounds all-purpose baking mix such as Bisquick
  • 10 cups milk
  • 18 eggs
  • 10 cups (4-1/4 pounds) Pacific Northwest Canned Pears, diced, in juice, drained
  • Orange Curd Sauce to serve (recipe follows)
  • 2-1/2 cups (1-1/4 pounds) granulated sugar
  • 1/3 cup cornstarch
  • 1/8 teaspoon kosher salt
  • 2/3 cup pure orange juice concentrate
  • 1 cup (8 ounces) unsalted butter, cut into 1-inch pieces


To make the pancake batter, whisk the baking mix with the milk and eggs until well blended. Fold in the pears (reserve a small amount for garnish) when you’re ready to cook the pancakes.

To make the pancakes, get a lightly oiled griddle hot. Use 1/3 cup batter for each pancake, cooking until golden brown on one side before flipping onto the second side. Serve 3 per order with 1/4 cup warm Orange Curd Sauce.


To make the Orange Curd Sauce, combine the sugar, cornstarch, and salt in a non-reactive sauce pan. Gradually stir in 3-1/2 cups water and the orange juice concentrate. Bring the mixture to a boil over medium heat and reduce to a simmer. Simmer 2 to 3 minutes, stirring constantly. Whisk in the butter pieces until the mixture is homogenous; reserve.


Makes 24 (3 pancake) servings