Rye Pancakes with Pears and Honey Butter

Rye flour: 100 g (approx. 3.5 oz)
Wheat flour: 100 g (approx. 3.5 oz)
Sugar: 2 tbsp
Baking powder: 1 tsp
Salt: 0.5 tsp
Egg: 1
Melted (not hot) butter: 1.5 tbsp
Milk: 250-270 ml (approx. 1 to 1.1 cups)
Large pear: 1

1. First, prepare the dry mixture by sifting the flour with the baking powder, then add the sugar and salt.
2. In a separate bowl, create the wet mixture: combine the butter, milk, and egg, then grate the pear. Now, add the wet mixture to the dry ingredients and stir to combine.
3. Heat a heavy-bottomed skillet. Fry the pancakes in oil, using a spoonful of batter for each, until golden brown on both sides.
4. Serve hot with honey butter (whip together 80 g of softened butter (approx. 2.8 oz) and 100 g of liquid natural honey (approx. 3.5 oz)).