Family Rituals Can Make For Mouthwatering Memories

Tips for Better Pancakes

Lumpy Batter Is Best. Resist the temptation to overmix the batter--it needs a few lumps. Overmixing develops the gluten, producing tough, not tender pancakes.

Better Cakes Start Hot, Stay Hot. The griddle should be hot before you pour; a few drops of water on the surface will dance when the temperature is ready. And serving on hot plates is also a good thing. Start your ritual by putting your plates in a 250-degree oven, then move on to heating the griddle and making batter. Keep the topping warm until serving.

Everybody Loves Nice, Round Cakes. Use a 1/4- or 1/3-cup measure with a handle to scoop and pour your batter. When pancake edges are cooked dry and bubbles have popped, flip just once. After a minute or so, press your finger lightly into the cakes; if the impression springs back up, breakfast is ready.

Leftovers Freeze Beautifully. Place on a baking sheet and freeze first without stacking. Once frozen, place in plastic bags and then reheat in the toaster. Reheat sauce in the microwave.

Pear Pancakes With

Pear-Orange Sauce

Makes 4 Servings

1 15-ounce can Bartlett pears in juice

1/3 cup sugar

1 tablespoon cornstarch

1/2 cup reserved pear juice

2 tablespoons frozen orange juice concentrate

2 tablespoons butter

2 cups biscuit mix

1 cup milk

2 eggs

Drain pears, reserving juice. Chop pears, set aside. In small saucepan, combine sugar and cornstarch. Stir in 1/2 cup of the reserved pear juice and orange juice concentrate; mix well. Add butter. Cook and stir until thickened and bubbly; cook and stir 1 minute longer. Stir in about 1/2 cup of the chopped pears; heat through.

For pancakes, mix batter according to package directions. Stir in remaining chopped pears. Using about 1/4 cup for each pancake, cook pancakes on hot grill. Serve with Pear-Orange Sauce.

Nutritional Information (per serving): Calories: 505, Protein: 10.5 g, Carbohydrates: 76 g, Total Fat: 19 g, Cholesterol: 126 mg. Dietary Fiber: 3 g, % Calories from Fat: 33%

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