• In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and cocoa powder. Set aside. 
• In a large bowl, beat together your egg and 1 tablespoon of brown sugar. Next, whisk in vanilla extract, vegetable oil, sour cream, and milk.
• Pour bowl of dry ingredients into bowl of wet ingredients. Combine with a spatula.
• While you let the batter rest, heat skillet or griddle over medium heat and add about 1/2 tablespoons of butter and vegetable oil (do this for each set of pancakes that you make at a time). The vegetable oil helps the melted butter not burn quickly. Use a ladle to pour chocolate pancake batter onto the hot pan. Once you start to see air bubbles forming on top of the pancakes, that will be your cue to flip them over. The edges of the pancakes will also begin to crisp up. This usually takes between 1-2 minutes. After you flip them over, cook for about a minute then plate it.

Pear Compote

• Slice pear lengthwise. Heat up a small saucepan on low heat. Add butter and brown sugar. Then stir in cinnamon, salt and cornstarch. Add in pear slices and let simmer for about 10 minutes. It will be ready once pears are soft.