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gingerbread pancakes with pear compote



4 ripe pears (I like Forelle pears, but I used Anjou as Forelles are out of season)
200 ml (1 cup) perry (pear cider) or unsweetened pear juice
200 ml (1 cup) water
4 tbsp sugar (I used white - don't omit sugar as it gives the sauce body and sheen)
2 tsp lemon juice
1 1/2 tsp corn flour mixed to a slurry with 4 tbsp water


400 ml (2 cups) unsweetened soy, rice or almond milk(coconut milk's too heavy)
2 Tbsp cider vinegar or lemon juice
3 Tbsp dark molasses
3 Tbsp light vegetable oil
2 tsp vanilla extract
200 g (2 cups) plain or all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp fine salt



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