1. Put the flour, baking powder and sugar in a bowl and toss it together with a spoon. Next break in the eggs, adding enough milk and whisking like a demon to make a batter that's thick but drizzles gently from the back of a spoon. 

2. Tip the batter into a jug as this makes it easier to pour. Set the mixture aside for 30 minutes to give the baking powder time to work very slightly, which will help give a lighter texture.

3. Meanwhile, put the almonds onto a baking tray and cook at 150C fan-forced for about 15 minutes, until tan in colour, then leave to cool.

3. Heat the frying pan, drop a teaspoonful of butter into it and swirl it around until it's sizzling. The first pancakes can be considered testers, telling you whether the pan needs to be hotter, cooler or if there are spots that scorch easily.

4. Tip a couple of tablespoonfuls of batter into the pan, drop a slice of pear onto each pancake, and leave undisturbed until bubbles appear on the surface, and the edge of the pancake just begins to set slightly. Carefully flip the pancake over and cook the other side until the centre of the pancake feels slightly firm when pressed. Scoop it out of the pan onto a clean tea towel and cover while you cook the rest.

5. Sprinkle the pancakes with alomds and serve with sour cream and honey.

Looking for plain pancakes? Here's Dan's classic thick pancake batter recipe.