The pancakes:
2 large eggs
2 cup whole wheat pastry flour
1½ cup skim milk (or more if batter is too thick)
1 T. maple syrup (or honey, agave nectar or brown sugar)
2 T. baking powder
1 tsp. ground cinnamon
½ tsp. ground nutmeg
â…› tsp. ground allspice
½ tsp. salt
The pears:
6 T. unsalted butter
3 T. (packed) brown sugar
½ tsp. ground cinnamon
¼ tsp. sea salt
3 Bartlett pears, cored and chopped
Extra maple syrup, if desired

The pancakes: In a large bowl, whisk the eggs. Add the flour, milk, brown sugar, baking powder, cinnamon, nutmeg, allspice and salt. Mix well. Heat a frying pan over medium heat or heat a griddle to 375 degrees F. Using a ¼ cup measuring cup, scoop the batter onto the griddle. When the pancakes start to bubble on top, flip them over and cook until the batter is cooked all the way through. Repeat with the remaining batter.

The pears: In a saucepan set over medium heat, melt the butter. Add the brown sugar, cinnamon and salt, and stir to combine. Stir in the pears and cook, simmering, until the pears are tender. You may need to turn down the heat slightly to keep the caramel at a gentle simmer. Serve the pancakes, with the pear and caramel sauce spooned over top. Serve with extra maple syrup, if desired.