½ cup (63g) King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
1 large egg, separated
½ cup Greek yogurt
½ cup milk, any kind
2 tablespoons butter, melted and cooled, plus more for the pan
¼ cup mascarpone or Greek yogurt
Maple syrup or syrup from the pears
For the pear compote: Combine pear, water, brown sugar, vanilla, and cinnamon in a small saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low and let simmer for 15-20 minutes, or until pear is softened. Set aside.
For the pancakes: Whisk together the flours, sugar, baking powder, baking soda, and salt until evenly incorporated. Add the egg yolk, yogurt, milk, and melted butter, and stir until just combined. Gently stir in the egg white. Some lumps may remain in the batter — this is fine.
Heat a skillet over medium heat and grease lightly with more butter or oil. When the skillet is hot enough that a water droplet dances when dropped onto the surface, use a ¼ cup measuring cup to drop about 3-4 tablespoons of batter onto the skillet. When edges are dry and bubbles form in the batter and leave a brief hole when they pop, flip the pancake and let cook on the other side for one or two more minutes, or until golden brown.
Remove to a plate, then repeat until batter is gone. You can keep the finished pancakes in the oven on an oven-safe plate on its lowest setting to keep warm. Serve immediately with Greek yogurt or mascarpone, pear compote, and maple syrup (or syrup from the pears).