Quinoa Cakes with Maple Pear Topping

In one of the more recent issues of Everyday Food there was a recipe for Quinoa Cakes. Similar to pancakes, but made with the goodness of quinoa, which is quickly becoming one of my favorite ingredients. The batter gets dropped into the pan in a heaping tablespoon, which will seem small, but it spreads out and puffs up quite a bit. They aren't as light or fluffy as pancakes, but I would go so far as to say that I like them better.
I topped it with a maple pear topping. It is a creation from my friend M, who is a genius in the kitchen. The recipes for both are after the jump.

Quinoa Cakes
recipe by Everyday Food
makes about 12

Ingredients:
1 cup cooked quinoa or brown rice
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, melted, plus more for skillet  (I used cooking spray for the skillet)
1/4 cup low-fat milk
2 tablespoons pure maple syrup, plus more for serving
Fresh fruit or fruit preserves (optional), for serving

Directions:
1) In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.
2) Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired.

One time my friend M invited me for waffle breakfast at her house. She topped the waffles with the most amazing maple and pear creation that I have ever had. The recipe is as follows:

Ingredients:
3/4 cup maple syrup
1/4 cup butter
5 red pears, cored and sliced thinly
1 tsp ground cloves
2 or 3 tsp cinnamon
1/2 pint blackberries

Directions:
1) In a large skillet over medium high, heat the maple syrup and butter until it starts to boil. Add the spices and pears and cook them until soft, stirring occasionally, about 20 minutes. Add the blackberries and cook until warmed, about 2 minutes. Remove from heat. Serve on top of pancakes, waffles, ice cream, or with a spoon.

Note: M was pretty upset when she noticed I was using Aunt Jemima and not real maple syrup for the sauce. And I admit hers tasted way better, so if you are going to make this, use real maple syrup. Also, try to find pears that have a bright red/pinkish hue, the dark amber red pears aren't as good.