Title: Pear & almond pancakes
 Categories: Breakfast
      Yield: 4 Servings
 
      5    Bartlett pears
      1 pk Buttermilk pancake mix
           Vanilla
      1 pk Slivered almonds
     10 oz Light maple syrup
     10 oz Fig filling
      5 oz Cane sugar
           Whipped butter
           Powdered sugar
 
  (From the Modern Diner, Pawtucket, R.I.)
  
  Core, peel and chop pears to 1/2" chunks. Coat in syrup of 5 ounces
  water, 5 ounces sugar and refrigerate overnight. Prepare enough
  pancake mix for 4 people and add a small amount of vanilla for taste.
  Pour batter on griddle and immediately add pears and preferred amount
  of almonds to the cakes. Flip carefully with bubbles appear. Heat
  maple syrup and fig filling in a saucepan. Top pancakes with heated
  syrup, whipped butter and powdered sugar.