YOGURT PANCAKES WITH APPLE-PEAR COMPOTE
4 tbsps Butter
2 ripe Bartlett Pears, peeled, cored and cut into ½ inch wedges
2 large Gala apples, peeled, cored and cut into ½ inch wedges
2 tbsps Sugar
½ tsp cinnamon
1 ½ cups all purpose flour
2 tbsps sugar
2 tsps baking powder
½ tsp baking soda
¾ cup plain yogurt
¾ cup milk
1 large egg
½ cup peeled, cored and chopped pears
½ cup peeled, cored and chopped apples
To make apple-pear compote, melt the butter in a large skillet. (nonstick is best) Add the pears and apples and sprinkle with the sugar and cinnamon. Cook, turning gently until the sugar caramelizes and the fruit is glazed, about 5 minutes. Set aside.
Sift flour, sugar, baking powder and baking soda into a large bowl. In another bowl, whisk the yogurt, milk, egg and fruit until blended. Add to the dry ingredients and stir just until mixed.
Heat a large nonstick griddle or skillet over medium heat. Brush with a thin film of oil or spray with an oil spray. Pour about ¼ cup of batter onto the griddle for each pancake. Reduce heat to medium low and cook until the tops are covered with small bubbles. Flip pancakes carefully and cook the other side until lightly brown. Repeat with remaining batter. To keep cooked pancakes warm, place on a heated platter, cover with foil and place in a 200F oven. Serve with the warm apple pear compote and some heated syrup if desired.