5 Bartlett pears
1 pk Buttermilk pancake mix
Vanilla
1 pk Slivered almonds
10 oz Light maple syrup
10 oz Fig filling
5 oz Cane sugar
Whipped butter
Powdered sugar
(From the Modern Diner, Pawtucket, R.I.)
Core, peel and chop pears to 1/2″ chunks. Coat in syrup of 5 ounces
water, 5 ounces sugar and refrigerate overnight. Prepare enough
pancake mix for 4 people and add a small amount of vanilla for taste.
Pour batter on griddle and immediately add pears and preferred amount
of almonds to the cakes. Flip carefully with bubbles appear. Heat
maple syrup and fig filling in a saucepan. Top pancakes with heated
syrup, whipped butter and powdered sugar.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
Yields
4 Servings