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.