1 Make the compote: In a mixing bowl, toss the pear slices with the brown sugar, cinnamon, and salt. Melt the butter in a large skillet over medium heat. When the butter is bubbly, add the pears and cook, stirring occasionally, until tender and caramelized, 10 to 12 minutes. Remove from heat and keep warm.
2 Make the pancake batter: In a large mixing bowl, whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
In a medium bowl, whisk together the buttermilk, molasses, eggs, brown sugar, canola oil, and vanilla. Add the wet ingredients to the dry, using a spatula to stir until just combined (a few lumps are okay). The batter will be thick.
3 Heat and grease the griddle: Place a large nonstick skillet or griddle over medium heat, and let it get hot. (You’ll know it’s good to go when you flick a couple of drops of water on the skillet and they sizzle.) Let the water droplets evaporate, then lightly 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 backside of the measuring cup to gently smooth the batter into a circle about 4-inches in diameter.
Keep an eye on the heat, adjusting it to medium-low if necessary, so the pancakes don’t scorch. On my stove, this took about 2 minutes per side, but it could take less.
Flip the pancake when a few small bubbles begin to form on the top, and the edges of the batter start to look dry and just set.
Working in batches, if necessary, repeat with the remaining batter, greasing the pan as needed, until all the pancakes are cooked. Keep the cooked pancakes warm in a low oven while you make the remaining pancakes.
5 Serve: Serve the pancakes with the compote, dollops of crème fraîche, and a generous drizzle of maple syrup over the top.