Using the coarse side of a box grater, grate the pear onto a paper towel. Let the grated pear sit while you measure the rest of the ingredients for the recipe.

In a medium bowl, whisk together the flours, sugar, baking powder, salt, cardamom, and ginger.

In a small bowl, whisk together the milk, oil, and egg. Add the grated pear and stir to combine.

Add the wet ingredients to the dry ingredients, stirring until just mixed. Do not overmix. Let the batter rest while you heat the griddle or pan.

If using an electric skillet, preheat to 325-350 degrees. If using a nonstick skillet, heat over medium-high heat. When hot, add a pat of butter.

When the butter has melted, measure out ¼ cup of batter for each pancake onto the hot griddle or pan. Cook until the surface shows a few bubbles, about 2 minutes. Flip carefully with a spatula and cook until the underside has browned, about 1-2 minutes more.

As the pancakes cook, transfer to a baking sheet and keep warm in a low (180-200 degrees) oven. Continue until all batter is used.

Top stacks of pancakes with a dollop of Greek yogurt and a drizzle of honey.