For the pancakes: In a medium bowl, combine the sorghum flour, oat flour, corn flour, buckwheat flour, brown sugar, baking powder, cinnamon, ginger, salt, nutmeg, and cloves. Whisk to blend. Pour the milk into a 2-cup glass measuring cup or small bowl. Add the eggs and beat with a fork to break up the eggs. Add 3 tablespoons oil and molasses and mix to blend. Pour the wet ingredients into the dry ingredients and whisk until smooth and well blended, adding more sorghum flour or milk to adjust the texture if needed.

For the fruit: Melt the butter in a large nonstick skillet over medium high heat. Add the fruit and sauté until tender, about 2 minutes for pears or 5 minutes for apples, stirring occasionally. Add the maple syrup and cinnamon and stir to blend. Remove from the heat.

Preheat to oven to the lowest setting. Heat a griddle or heavy large skillet over medium heat. Brush with butter or oil. Ladle on the batter by 2-tablespoonfuls, forming 4-inch pancakes. Cook until a few bubbles form around the edges, about 2 minutes. Turn over the pancakes and cook until the bottoms brown and the centers feel firm when gently touched, about 30 seconds longer. Transfer to a plate, cover and keep warm in the oven. Repeat with the remaining batter, brushing the griddle with more butter or oil as needed.

Divide the pancakes among warmed plates. Top with the fruit and syrup and serve.