Nikas Culinaria

A couple of days ago, I did the “on black” shoot where some pears saw the light. Those pears were also part of our breakfast yesterday.

I found some delightful Bob’s Red Mill buttermilk pancake mix I wanted to try out and it made some amazing pancakes.

I sliced one Korean pear and two of the smaller pears of unknown global origin (I forgot, in other words), put the slices in a saute pan, added about 1 tablespoon butter, a dribble of olive oil, about two teaspoons cream of coconut, 1/3 cup white sugar, and let it simmer on medium low for about 20 minutes.

I let it go until the pears released their goodness and the liquid reduced to an almost recrystallized sauce that had the slightest bit of odd bite to it (from the nascent sugar particles). This went so well with the pancakes.

I show it here with just the pears and syrup but also added Vermont maple syrup to the servings for the other family members.

Bacon would go well as a side to old tires, let alone these delicious pancakes.

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