These light-gold, tender pancakes pair beautifully with the optional cinnamon- and vanilla-scented pear compote topping included below. They're a simple way to incorporate a healthy dose of whole grains into your breakfast. Our thanks to Cynthia Chen of Two Red Bowls for the inspiration behind this recipe.
To make the pancakes: Whisk together the flour, 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.
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.
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 butter and maple syrup; or with Greek yogurt or mascarpone, pear compote, and maple syrup.
To make the pear compote: Before making the pancakes 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.
Store any leftover pancakes, well-wrapped, in the refrigerator for several days; freeze for longer storage.
If you choose to make the pear compote, you’ll have plenty 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.
