Mix in a saucepan the prosecco, honey, sugar, vanilla extract and water and lay the pears in the pan.
Also add the cinnamon stick and ginger.
Bring to a boil and simmer for 20 minutes until the pears are soft.
Remove the pears from the juice and place on a dish.
Let the liquid boil reduce further on high heat until you have about 100 ml of syrup.
Remove the seeds from the poached pears, then cut the pears into small cubes.
Mix in the first bowl of flour, salt, sugar and baking powder.
In a second bowl, pour the milk, egg and oil and mix well.
Add the solid ingredients to the liquid and whisk thoroughly. It does not have to be super smooth, there may still be some lumps in the batter.
Grab some oil and grease a hot frying pan with a brush.
Take 2 to 3 tablespoons of batter and pour it into the pan.
With the back of the spoon you rub the batter into a round. That way you can make three pancakes at the same time. When you see bubbles form on the top and the top is getting firm, it's time to turn it around.
Bake for another 2 minutes and the pancakes are ready.
If you don't want to serve right away or you want to bring them all at once on the table, then you can keep the pancakes warm in the oven at 100 degrees Celsius.
Serve the warm pancakes with stewed pears and syrup.