In a small sauce pan, whisk together the sugar, cornstarch and water. Add the blackberries and cook over medium heat, stirring occasionally, until the blackberries are very soft and have thickened. Remove from heat and set aside until ready to serve.

Preheat oven to 425 degrees.

Melt 2 tablespoons of the butter and allow to cool a bit. In a blender, add the four eggs, milk, flour, 1 tablespoon of the sugar, vanilla, salt, cardamom, ginger and melted butter. Blend the batter until smooth and let sit in the blender while you prepare the pan.

Heat your OXO 12-inch, non-stick skillet over medium heat. Add the remaining two tablespoons of butter and melt. Add the Asian pears and 2 tablespoons of the sugar and allow to cook for 2 - 3 minutes, stirring occasionally until the pears are softened.

Re-blend the batter and pour evenly over the Asian pears.

Place your oven-safe, non-stick pan into the oven and allow the Dutch baby pancake to bake for 18 - 22 minutes until puffed and golden brown. Remove from oven and allow to cool a bit before serving. The pancake will deflate some when removed from the oven.

With a hand or stand mixer, blend the cream, powdered sugar and vanilla on high until soft peaks form.

Serve the pancake warm, topped with the blackberry sauce and whipped cream.