Pear and Almond Pancakes

• 5 each bartlett pears
• 1 package buttermilk pancake mix
• 1 x vanilla extract
• 1 package almonds slivered
• 10 ounces maple syrup light
• 10 ounces fig filing
• 5 ounces cane syrup
• 1 x butter whipped
• 1 x powdered sugar

1. Core, peel and chop pears to 1/2 inch chunks.
2. Coat in syrup of 5 ounces water, 5 ounces sugar and refrigerate overnight.
3. Prepare enough pancake mix for 4 people and add a small amount of vanilla for taste.
4. Pour batter on griddle and immediately add pears and preferred amount of almonds to the cakes.
5. Flip carefully with bubbles appear.
6. Heat maple syrup and fig filling in a saucepan.
7. Top pancakes with heated syrup, whipped butter and powdered sugar.

bartlett pears, buttermilk pancake mix, vanilla, almonds slivered, maple syrup, filing, cane syrup, butter, powdered sugar

Taken from recipeland.com/recipe/v/pear-almond-pancakes-40925 (may not work)