1 16oz. can of pears (halves or pieces or slices)

1 and 1/4 C. all-purpose flour

2 T. sugar

2 t. baking powder

3/4 t. salt

1 and 1/3 C. milk or buttermilk (your preference)

1 egg — slightly beaten

3 T. vegetable oil or canola oil

Butter

Extra oil for skillet

 

Drain pears well, and dice into small pieces, set aside. In large bowl, mix flour, sugar, baking powder, and salt. Add milk, egg and 3 T. oil. Stir JUST UNTIL FLOUR IS MOISTENED (important, or your pancakes will be rubbery). Gently fold in diced pears. Heat griddle or skillet over medium heat, until drop of water sizzles; brush lightly with oil. Using 1/4 C. size to 1/2 C. size measuring C., pour by C. onto hot skillet, a few at a time. Cook until tops are bubbly and bubbles burst, taking care not to burn them ( if necessary, adjust the heat so that cakes are just golden brown by the time the bubbles form and burst. With spatula, turn and cook until undersides are golden. Remove to plate. Repeat until all batter is used up. Serve warm and buttered with maple or pecan syrup.

 

 

Yield:

Calories:

Fat: