Send syrup packing with this sweet grape sauce for fruity, homemade pancakes.
Courtesy of Kacey Joanette, thecookiewriter.com, Bowmanville, Ont.
In 1-cup (250 mL) liquid measure, combing milk and vinegar. Set aside.
In medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon.
In small bowl, whisk together egg, lemon juice and vanilla. Whisk in milk mixture. Stir in melted butter.
Pour wet ingredients over dry ingredients; add pear. Mix just until combined.
In large frying pan over medium heat, melt coconut oil. Pour batter into pan by ¼-cup (50 mL) portions. Cook 2 to 3 minutes, or until bottoms are golden, then flip, cooking until golden. Repeat with remaining batter and coconut oil.
In small saucepan over medium heat, combine grapes, lemon juice, almond extract and salt. Cook, stirring occasionally, about 5 minutes, or until grapes begin to break down.
To serve, pour sauce over pancakes.
Tip: If you prefer, substitute 3/4 cup buttermilk for the milk and vinegar and omit Step 1 from the pancake directions.