Thin Yogurt Pancakes with Warm Pear and Almond Butter

Steps

1. Melt the butter; set aside half for the pears and use the other half for the batter and pan.
2. In a bowl whisk the flour, sugar, baking powder, salt and half the cardamom.
3. In another bowl whisk the yogurt, milk, eggs and vanilla until smooth, then whisk in most of the batter's portion of melted butter, keeping a little for brushing the pan.
4. Pour the wet mixture into the dry and whisk just until smooth; the batter should be thin and pourable. Rest it 5 minutes.
5. Meanwhile, heat the pears' half of the butter in a large skillet over medium heat, add the pear, the maple syrup and the remaining half of the cardamom, and cook 5 to 6 minutes until tender. Transfer to a bowl and wipe out the skillet.
6. Heat the skillet over medium, brush lightly with the reserved butter, and pour in about 1/4 cup batter, tilting the pan to spread it thin. Cook about 1 1/2 minutes until bubbles set and edges turn golden, flip, and cook 1 minute more until the center is set and no wet batter remains.
7. Repeat with the remaining batter, brushing the pan with the last of the reserved butter as needed.
8. Warm the almond butter for a few seconds if thick. Stack the pancakes, top with the warm pear, drizzle with the almond butter and scatter the almonds over the top.