1. To make the pear compote: Combine the diced pear, water, brown sugar, vanilla, and cinnamon in a small saucepan set over medium-high heat. Bring to a boil, reduce the heat to medium-low, and let simmer for 15 to 20 minutes, or until the pear is softened. Remove the pears from the pan; simmer any excess liquid until it’s thickened, then stir it back into the pears. Set aside.
  2. To make the pancakes: Whisk together the flours, sugar, baking powder, baking soda, and salt. Whisk together the egg, yogurt, milk, and melted butter. Stir the liquid ingredients into the dry until just combined. Some lumps may remain in the batter — this is fine.
  3. Heat a skillet over medium heat and grease lightly with butter or oil. When the skillet is hot enough that a water droplet dances when dropped onto the surface, use a 1/4-cup measuring cup to drop about 3 to 4 tablespoons of batter onto the skillet for each pancake. When edges are dry, and bubbles form in the batter and leave a brief hole when they pop, flip the pancake and let them cook on the other side for 1 or 2 minutes, or until golden brown.
  4. Transfer the pancakes to a plate, then repeat until you’ve used all the batter. Keep the finished pancakes warm in a 200°F oven until ready to serve. Serve with Greek yogurt or mascarpone, pear compote, and maple syrup.
  5. Store any leftover pancakes, well-wrapped, in the refrigerator for several days; freeze for longer storage.

Tips from our Bakers

  • You’ll have plenty of pear compote left over — use it on more pancakes, waffles, or in yogurt parfaits. Compote will keep in the fridge for up to a week; or freeze it for longer storage.