Yield 24 Servings of 3 pancakes each
Sauce Ingredients:
2-3/4 cups DFS Sugar
1/3 cup Argo Cornstarch
1/8 tsp. DFS Salt
3-1/2 cups Water
2/3 cup Orange Juice
1 cup DFS Butter
Pancakes Ingredients:
6 lb. 4 oz. General Mills All-Purpose Biscuit Mix
2-1/2 qts. Hood Milk
18 Eggs
2-1/2 qts. DFS Diced, drained canned pears
Method:
To make sauce, mix sugar, cornstarch, and salt. Gradually stir in water and orange juice concentrate. Bring mixture to a boil; reduce heat to simmer. Cook 2-3 minutes, stirring frequently. Stir in butter until melted and mixture is well blended; keep warm.
Per order:
Pour 3 pancakes, 1.3 cup batter each, onto lightly oiled, hot griddle. Cook until bottoms are golden brown. Turn; cook second side until golden borwn. Serve with 1/4 cup warmed Orange Curd sauce.
