Preheat oven to 375 degrees and line a cookie sheet with parchment paper. Set aside. In a large bowl, combine dry pancake mix and chilled Organic Valley ghee. Incorporate ghee into the pancake mixture using your hands; combine until only small pieces remain.
Add the maple syrup, vanilla extract and 1 1/3 cups heavy cream. Mix with a wooden spoon until mixture becomes a sticky dough. Turn dough out onto a lightly floured surface and knead gently until no longer sticky.
Roll dough to 1/2” thick. Cut circles of dough using a biscuit cutter or the top of a drinking glass. Press unused dough together and repeat rolling and cutting of dough.
Place cut biscuits onto prepared pan at least 1” apart. Freeze biscuits 5 minutes, or until firm. Brush the top of each biscuit with remaining heavy cream, sprinkle with cane sugar, then bake 13-15 minutes, or until golden. Remove from oven and cool to room temperature on a wire rack.
To make the sautéed pears, in a large bowl, combine peeled and sliced pears with cinnamon and lemon juice. Toss to evenly coat. Melt ghee in a large non-stick sauté pan over medium-high heat. Add pears and sauté until soft, about 2 minutes. Add brown sugar and heat until melted and bubbly. Reduce heat until low and simmer 3-4 minutes until thickened. Remove from heat, stir in vanilla and salt.
Cut each biscuit in half horizontally, then spoon the pear mixture over the top of the shortcakes. Top with a scoop of whipped cream or vanilla ice cream!