Buttermilk Pancakes with Pear Jam

I'm pretty sure I subconsciously buy too much fruit on market day so that by the end of the week, I'm forced to make some sort of compote or jam with the stuff that we could eat fresh from the fruit bowl... And in turn, forced to make pancakes to slather it on.

Buttermilk Pancakes with Pear Jam
Serves 2
Pancakes adapted from here, jam form here

For the Jam:
2 pears, peeled, cored and chopped
1 tablespoon honey
1 tablespoon lemon juice
¼ cup water

For the Pancakes:
1 egg
¾ cup buttermilk
2 tablespoons sunflower oil
1½ tablespoon caster sugar
½ teaspoon salt
¾ cup plain flour, sifted
¾ teaspoon baking powder
½ teaspoon baking soda
Butter, for cooking the pancakes
Thick Greek yoghurt, to serve

Make the Jam:
Put all the jam ingredients into a small saucepan, bring to simmer over medium-heat, reduce to low and simmer for 15 minutes or until the pears have softened. Set aside to cool

Make the Pancakes:
Through all the pancake ingredients into a blender and blitz until smooth.

Heat a frying pan over medium heat and frugally smear it with butter, just enough to lightly coat the pan. Pour ¼ cup of the batter into the pan. They are ready to turn when small bubbles appear on the surface. Cook for 2 or 3 minutes on the other side and remove to a warm plate. Continue with the rest of the batter. Serve with pear jam and dollops of thick Greek yoghurt.