Spiced Pear, Buckwheat, and Almond Pancakes

Ingredients

• 1 cup (\1 3/4 ounce s) buckwheat groats
• 1 cup (4 ounce s) almond flour
• 1 tablespoon baking powder
• \1 1/2 teaspoon stable salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground cardamom
• 1 ripe but firm pear
• 2 large eggs , separated
• 2/3 cup milk
• 1/4 cup maple syrup
• 2 teaspoon svanilla extra ct
• 2 tablespoon sunsalted butter , divided
• 2 ripe but firm pears
• 2 tablespoon sunsalted butter
• 2 tablespoon smaple syrup , plus extra for serving
• 1/8 teaspoon table salt
• 1/2 cup slice d almonds , toasted

Instructions

1. {'@type': 'HowToSection', 'name': 'FOR THE PANCAKES:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Adjust oven rack to middle position and heat oven to 200 degrees.
2. Set wire rack in rimmed baking sheet.'}, {'@type': 'HowToStep', 'text': 'Process 1 cup (5¾ ounces) buckwheat groats in blender on high speed until as fine as possible, about 1 minute.
3. Transfer to large bowl.'}, {'@type': 'HowToStep', 'text': 'Add 1 cup (4 ounces) almond flour, 1 tablespoon baking powder, 1½ teaspoons salt, 1 teaspoon cinnamon, ¾ teaspoon ground ginger, and ½ teaspoon cardamom to bowl with buckwheat flour and whisk to combine; set aside.'}, {'@type': 'HowToStep', 'text': 'Grate 1 ripe but firm peeled pear over medium bowl using large holes of box grater to yield about ¾ cup.
4. Whisk in 2 egg yolks, ⅔ cup milk, ¼ cup maple syrup, and 2 teaspoons vanilla.'}, {'@type': 'HowToStep', 'text': 'Add pear mixture to flour mixture, stirring to combine; set aside.'}, {'@type': 'HowToStep', 'text': 'Whisk 2 egg whites by hand in medium bowl until airy, and very soft peaks form, about 1 minute.'}, {'@type': 'HowToStep', 'text': 'Using rubber spatula, gently fold whipped whites into pancake batter until no white streaks remain.'}, {'@type': 'HowToStep', 'text': 'Melt ½ tablespoon butter in 12 inch nonstick skillet over medium heat.
5. Drop 1 tablespoon batter in center of skillet.
6. If pancake is pale golden brown after 1 minute, skillet is ready.
7. If it is too light or too dark, adjust heat accordingly.'}, {'@type': 'HowToStep', 'text': 'Use ¼ cup dry measuring cup to portion batter into skillet in 3 places.
8. If necessary, gently spread batter into 3 inch round.'}, {'@type': 'HowToStep', 'text': 'Cook until bubbles on surface form, edges are set, and first sides of pancakes are golden brown, about 2 minutes.'}, {'@type': 'HowToStep', 'text': 'Using thin, wide spatula, flip pancakes and cook until second sides are golden brown, about 2 minutes. (You may need to adjust heat if pancakes are getting too dark.)'}, {'@type': 'HowToStep', 'text': 'Transfer to prepared rack and place in oven to keep warm.'}, {'@type': 'HowToStep', 'text': 'Wipe skillet clean then repeat with remaining butter and remaining batter in 3 more batches, wiping out skillet between each batch.'}]}
9. {'@type': 'HowToSection', 'name': 'FOR THE TOPPING:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Wipe out now empty skillet with paper towels.
10. Peel and core 2 ripe but firm pears.
11. Cut into ¾ inch thick wedges.'}, {'@type': 'HowToStep', 'text': 'Add 2 tablespoons butter, 2 tablespoons maple syrup, and ⅛ teaspoon salt to skillet and cook over medium high heat, stirring occasionally, until butter is melted.'}, {'@type': 'HowToStep', 'text': 'Add pear wedges and cook until lightly caramelized on both cut sides, 3 to 4 minutes, flipping halfway through.'}, {'@type': 'HowToStep', 'text': 'Top pancakes with sautéed pears, ½ cup sliced toasted almonds, and extra maple syrup.
12. Serve immediately.'}]}