Pear Pancakes (4 servings) 1 16-ounce can of pears (halves or pieces) 1 and 1/4 cup all-purpose flour 2 Tablespoons sugar 2 teaspoons baking powder 3/4 teaspoon salt 1 and 1/3 cup milk or buttermilk 1 large egg - slightly beaten 3 Tablespoons vegetable or canola oil butter - as needed 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 oil. Stir just until moistened (important or your pancakes will be rubbery). Gently fold in the diced pears. Heat griddle or skillet over medium heat, until a drop of water sizzles; brush lightly with oil. Using 1/4 to 1/2 cup size measuring cup, pour by cupfuls onto hot skillet, a few at a time. Cook until tops are bubbly and the 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. * Note: Other favorite mild fruits can be substituted for the canned pears. To save time, you could use a packaged pancake mix. Just follow the recipe on the package and fold in the diced pears before cooking. The pears make the pancakes sweeter, and more moist and flavorful, so you need less syrup. This, in turn, makes for less refined carbohydrates and calories! Mr Breakfast would like to thank tamokoroko for this recipe. Recipe number 684. Submitted 9/21/2002.