Our quest for the best holiday dishes has led us to these gorgeous Gingerbread Pancakes with Pears and Yogurt - yum! Courtesy of our friends at Inn at Riverbend in Pearisburg, VA, who specialize in sumptuous breakfasts, this enticing recipe is easy to achieve and you can opt for pears or apples, depending on your palate's preference.

Ingredients:
1 cup buttermilk pancake mix
2 teaspoon ground ginger
2 teaspoon ground cinnamon
1/8 teaspoon salt
3/4 cup water
3 Tablespoons molasses
1 Tablespoon vegetable oil
2 ripe pears OR crisp, tart apples, peeled, cored and chopped
1 Tablespoon light brown sugar
Vanilla yogurt

Directions:
Combine the pancake mix, ginger, cinnamon, and salt in a large bowl. In another bowl, whisk together the egg, milk, molasses, and oil. Stir the wet ingredients into the dry and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix). While waiting, gently toss the pears in a bowl with the brown sugar; set aside. Place a nonstick griddle or skillet lightly coated with oil over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Serve the pancakes with the sliced pears or apples and a dollop of the vanilla yogurt.