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Pear and Banana Pancakes (Serves 6)

A few weeks ago, we were visiting Henry’s Grandma. She made blueberry pancakes for breakfast and Henry was a huge fan. Since then I have been experimenting with other fruit-filled pancakes, including this version with pears and bananas.
More blueberry pancakes please!
While I attempted this recipe with fresh pears, the winter pears I have available are just too firm. Canned pears provided the right texture and I was able to use the juice as well. Just be sure to choose pears canned in juice or water, not syrup. I may rework this recipe next fall when I can find ripe juicy pears in season.
This recipe is Henry-approved.
1 15-oz can pears in 100% juice or water
1 medium banana
2 tablespoons lemon juice
1 egg
1 cup plain yogurt
1 tablespoon olive oil
1 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon nutmeg
Pear and Banana Pancakes cooking on the stove.
Drain the juice from the can of pears into a cup.

In a large bowl, mash together pears and banana using a potato masher. Whisk in lemon juice, egg, yogurt and oil.

In a separate bowl, combine flour, baking powder, baking soda, salt, ginger and nutmeg.

Slowly add the dry ingredients to the fruit mixture. Mix until just moistened. Stir in about ¾ cup of reserved pear juice until the pancake batter is desired consistency. If you like thicker pancakes use a little less juice. If you like thinner pancakes use a little more juice. There will be lumps; do not overmix.

Heat skillet over medium-low. Coat with about 1 teaspoon oil. When the skillet is warmed, scoop batter onto skillet using a ¼ cup measurer. Cook until bubbles appear on the surface. Flip and cook a few minutes until browned on the other side. Recoat skillet with oil between each batch.

I serve Henry’s portion plain or smeared with a bit of yogurt. Daddy and I enjoy the pancakes topped with a drizzle of maple syrup. You won’t need as much syrup as standard pancakes since they are already sweetened with fruit.

If you have leftover pancakes, save them in resealable plastic bags and freeze. On busy weekday mornings, just pop the pancakes in the toaster for a ready-to-go breakfast.
Freeze extra pancakes and reheat them in the toaster for a quick weekday breakfast.
How your kids can help
  • 1-year old: Using a small kitchen sponge to help wipe the counter before and after food prep.
  • 2-year old: Mashing together the pears and banana using a potato masher.
  • 3-year old: Whisking the wet ingredients together.
  • 4-year old: Stirring the dry ingredients together.
  • 5-year old: Watching for bubbles to appear on the surface of the pancakes and letting you know when they are ready to flip.


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