By Kacey Joanette
When cooking for my daughter, I love experimenting and trying new things—it’s not unusual for a child to pick a new favourite and want it 24/7. I also love coming up with creative and unique recipes based on classics. This allows me to take an underused ingredient and turn it into something innovative and marvellous!
I feel grapes never get the love they deserve. Growing up, we ate them all the time as a snack, but not once were they included in any of our meals. However, with other fruit there is no limit to the amount of recipes behind them.
When I created these pear pancakes I wanted to steer clear of maple syrup as the traditional topping choice and go with something more exciting. The grape sauce was created by my need to be original, but also to use up the surplus that was available in my fridge (always looking for new ways to use up leftovers!)
Pear Pancakes with Grape Sauce, Courtesy of Kacey Joanette, thecookiewriter.com, Bowmanville, Ont.
Prep time: 15 minutes
Cook time: 10-15 minutes
Yield: 10 (1/4 cup portion) pancakes
3/4 cup (175 mL) milk
1 tbsp (15 mL) vinegar
1 1/4 cups (300 mL) all-purpose flour
2 tbsp (30 mL) granulated sugar
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) nutmeg
pinch of cinnamon
1 1/2 tsp (7 mL) lemon juice
1/2 tsp (2 mL) vanilla
2 tbsp (30 mL) butter, melted
1 pear, peeled and cored, half diced and half grated (about 1/2 cup)
1 tbsp (15 mL) coconut oil or butter, for cooking
1/2 cup (125 mL) red grapes
2 tbsp (30 mL) lemon juice
1/8 -1/4 tsp (0.5-1 mL) almond extract
pinch of salt
1. In 1-cup (250 mL) liquid measure, combing milk and vinegar. Set aside.
2. In medium mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon.
3. In small bowl, whisk together egg, lemon juice and vanilla. Whisk in milk mixture. Stir in melted butter.
4. Pour wet ingredients over dry ingredients; add pear. Mix just until combined.
5. 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.
1. 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.
2. 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.
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The Cookie Writer
The Cookie Writer is all about recipes that can be easily adapted to suit dietary and lifestyle choices.