Pear Pancakes with Orange Curd Sauce Courtesy Of: The Pacific Northwest Canned Pear Service Pear Pancakes with Orange Curd Sauce 24 Servings (3 Pancakes) SAUCE: 2 ½ cups Sugar 1/3 cup Cornstarch 1/8 teaspoon Salt 3½ cups Water 2/3 cup Orange juice concentrate 1 cup Butter PANCAKES: 22 ½ cups or
6 lbs 4 oz All-purpose baking mix (such as Bisquick)
2 ½ quarts Milk 18 Eggs 2 ½ 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.