1 Make the compote: In a mixing bowl, toss the pear slices with the brown sugar, cinnamon, and salt. Soften the butter in a big skillet over medium warmth. When the butter is bubbly, add the pears and cook dinner, stirring often, till tender and caramelized, 10 to 12 minutes. Take away from warmth and maintain heat.
2 Make the pancake batter: In a big mixing bowl, whisk collectively the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
In a medium bowl, whisk collectively the buttermilk, molasses, eggs, brown sugar, canola oil, and vanilla. Add the moist elements to the dry, utilizing a spatula to stir till simply mixed (just a few lumps are okay). The batter might be thick.
3 Warmth and grease the griddle: Place a big nonstick skillet or griddle over medium warmth, and let it get scorching. (You’ll realize it’s good to go once you flick a few drops of water on the skillet they usually sizzle.) Let the water droplets evaporate, then flippantly grease the pan with canola oil.
4 Fry the pancakes: Scoop 1/4 cup of the batter and drop it onto the skillet. Use the bottom of the measuring cup to softly clean the batter right into a circle about 4-inches in diameter.
Control the warmth, adjusting it to medium-low if essential, so the pancakes don’t scorch. On my range, this took about 2 minutes per aspect, nevertheless it might take much less.
Flip the pancake when just a few small bubbles start to type on the highest, and the sides of the batter begin to look dry and simply set.
Working in batches, if essential, repeat with the remaining batter, greasing the pan as wanted, till all of the pancakes are cooked. Maintain the cooked pancakes heat in a low oven when you make the remaining pancakes.
5 Serve: Serve the pancakes with the compote, dollops of crème fraîche, and a beneficiant drizzle of maple syrup excessive.