Pear Pancakes with Orange Curd Sauce

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Pear Pancakes with Orange Curd Sauce

Ingredients

  • PANCAKES
  • 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)
  • ORANGE CURD SAUCE
  • 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

Method

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.

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.

Servings

Makes 24 servings (3 pancakes per serving)

Nutrition

  • 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

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.

Servings

Yield: 24 Servings (3 Pancakes)

Nutrition

  • 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