2 tablespoons sliced blanched almonds
3 tablespoons unsalted butter
2 large eggs, at room temperature
½ cup whole milk, at room temperature
½ cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon, divided
⅛ teaspoon kosher salt
⅛ teaspoon ground nutmeg
1 ripe Bartlett pear--peeled, cored and sliced ¼ inch thick
2 tablespoons light brown sugar
Confectioners' sugar, for dusting
Lemon wedges, for serving
1. Position the rack in center of the oven and preheat it to 350°. Place the almonds on a foiled-lined baking sheet and bake until golden brown, 8 to 10 minutes. Set aside.
2. Increase the oven to 450°. Place 2 tablespoons butter in a 10-inch cast-iron skillet and place in the oven until the butter is melted and the skillet is very hot, 2 to 3 minutes.
3. In a blender, mix together the eggs, milk, flour, sugar, vanilla, ½ of the cinnamon, salt and nutmeg until smooth.
4. Carefully pour the batter into the preheated skillet and place it in the oven. Bake until the edges of the pancake are golden brown and have puffed up, 12 to 15 minutes.
5. Meanwhile, in a medium skillet over medium heat, melt the remaining butter. When the butter begins to foam, add the pears, brown sugar and remaining cinnamon, and cook until the pears are caramelized and just tender, 4 to 6 minutes.
6. Gently nestle the caramelized pears into the Dutch baby. Top with toasted almonds and confectioners' sugar, and serve with lemon wedges.