Place milk, sour cream, eggs, vanilla, flour, sugar, and salt in blender or food processor and process just until blended, about 1 minute.
Pour enough batter into prepared baking dish to measure 1/4 inch. Bake until slightly firm, 12-15 minutes.
Remove pear slices from syrup with slotted spoon; reserve syrup. Arrange slices closely together on baked batter and sprinkle with almonds. Cover with remaining batter. Spoon reserved syrup evenly over top.
Bake until wooden pick inserted in center of pancake comes out clean, about 1 hour. Let pancake cool on wire rack 30 minutes. Serve warm, with cream.