Cornmeal Pancakes with Pomegranate-Pear Compote

• 1 large Bartlett pear, peeled, cored, and cut into 1/2-inch dice (1 1/2 cups)
• 1/2 cup pomegranate seeds
• 2 Tbs. pomegranate molasses
• 1 cup all-purpose flour
• 3/4 cup yellow cornmeal
• 3 Tbs. sugar
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1 1/4 cups plain kefir
• 1/2 cup thawed frozen corn, or drained canned corn
• 2 large eggs

1. To make Compote: Stir together all ingredients in small bowl.
2. Set aside.
3. To make Pancakes: Whisk together flour, cornmeal, sugar, salt, baking soda, and baking powder in large bowl.
4. Blend kefir, corn, and eggs in blender until smooth.
5. Pour kefir mixture into flour mixture, and stir in until just combined.
6. (Its OK if there are some small lumps.)
7. Coat large nonstick skillet with cooking spray, and heat over medium heat.
8. Scoop 3 Tbs.
9. batter for each pancake, and cook 2 to 3 minutes per side, or until golden.
10. Repeat with remaining batter.
11. Serve with Compote.

bartlett, pomegranate seeds, pomegranate molasses, flour, yellow cornmeal, sugar, salt, baking soda, baking powder, kefir, corn, eggs

Taken from www.vegetariantimes.com/recipe/cornmeal-pancakes-with-pomegranate-pear-compote/ (may not work)