Prep your mise en place: thinly slice the apple (leave the skin on for color, fiber and aroma), measure the batter, yogurt, walnuts and maple syrup. Having everything ready keeps the quick-cooking compote and pancakes from overcooking.

Warm a small skillet over medium-low heat and add 1 tsp unsalted butter. Once the butter melts and foams, add the thin apple slices in a single layer. Cook gently for 2–3 minutes — this softens the apples and allows natural sugars to begin caramelizing, which adds depth without needing much sweetener.

Sprinkle 1/8 tsp ground cardamom over the apples, add a pinch of salt and a splash (about 1 tsp) of water or a squeeze of lemon if you like brightness. Stir and cook another 2 minutes until the apples are tender but still hold shape. The cardamom is volatile; adding it now lets it bloom into the warm butter and apple juices, releasing floral, citrusy notes.

Stir in 1 tsp maple syrup, simmer 30 seconds, then remove the compote from the pan into a bowl and keep warm. Removing the compote prevents it from over-reducing while you make the pancakes.

Wipe the skillet with a paper towel, return to medium heat and add 1 tsp neutral oil. Heat until the oil shimmers (about 30–45 seconds) — a properly heated pan ensures a quick set and a lightly crisp edge without sticking.

Pour the 1/2 cup prepared buckwheat batter into the skillet to form two small pancakes or one larger pancake (about 3–4 inches each). Buckwheat batter is thinner and more delicate than wheat batter; pour gently and avoid pressing. Cook 2–3 minutes until bubbles form at the surface and the edges look set.

Flip and cook another 1–2 minutes until the second side is golden and the pancake springs back when touched. Buckwheat benefits from a slightly lower temperature to prevent the exterior from burning before the center cooks — adjust heat down if they darken too quickly.

Keep the cooked pancakes warm in a low oven (100–120°C / 210–250°F) or on a covered plate while you briefly toast the chopped walnuts in the same skillet for 30–45 seconds to sharpen their flavor and aroma. Toasting walnuts deepens their nuttiness and gives a pleasing crunch contrast.

To assemble, spoon Greek yogurt (3 tbsp) onto the pancakes, top with the warm apple–cardamom compote, scatter toasted chopped walnuts, and finish with an extra drizzle of maple syrup if desired. The warm compote softens the yogurt just a touch — this temperature contrast makes the dish feel restaurant-level refined.

Serve immediately so pancakes stay tender and the compote is pleasantly warm. If you prepared more compote than you need, refrigerate and reheat gently — don't boil, to preserve the delicate cardamom aroma.