Pear and Almond Pancakes

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.