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Caramelized pear with candied pecan pancakes

Caramelized pear with candied pecan pancakes

6
45 min
10 min

Ingredients

PANCAKE

1 cup all-purpose flour

2 tsp. baking powder

½ tsp. baking soda

Pinch of salt

½ tsp. cinnamon

1 cup *buttermilk

1 tbsp. oil + extra (to ensure pancakes don’t stick to the pan)

½ tsp. vanilla

1 egg

CARAMELIZED PEARS

1 (796mL) can Del Monte Pear halves, drained

¼ cup water

½ cup sugar

1 tsp. cinnamon

1 tsp. vanilla

1 tbsp. flour

CANDIED PECANS

1 cup pecans

¼ cup sugar

Pinch of salt

1 tbsp. water

Preparation

PANCAKE

Mix together dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) + wet ingredients (buttermilk, oil, vanilla and egg) in separate bowls then combine. Make sure not to over mix the batter.

Over medium heat, add a tablespoon of oil to a small frying pan.

Once oil is hot, add 2-3 tablespoons of batter at a time. Using the back of a spoon, gently and evenly spread the batter to ensure uniform size/thickness.

Cook pancakes for 1 minute on each side.

Allow pancakes to cool before serving.

*Note: if you do not have buttermilk, you can make your own by combining 1 tbsp vinegar + milk to make up 1 cup.

CARAMELIZED PEARS

To a sauce pan, add water and sugar and bring to a boil over medium heat

Once bubbles start to form, add in pears, cinnamon, vanilla and flour and gently mix to combine ingredients.

Once sauce thickens, remove from element and allow mixture to cool.

CANDIED PECANS

Pre-heat the oven to 350 degrees

In a small bowl, mix together sugar, water and salt to form a paste.

Add pecans to the bowl and continue to mix until ingredients are well combined.

To a lined baking tray, evenly spread coated pecans and bake for about 10 minutes or until pecans are no longer wet.

Remove pecans from baking tray and allow pecans to cool.

Leftover pecans can be stored in an airtight container in the fridge for up to 2 days.