Directions

1. For the pancakes whisk together the self-raising flour, baking powder and sugar.
2. Add the egg and milk gradually to form a thick batter.
3. Heat a frying pan, coated with oil. Spoon the batter into rounds in batches, cooking 2-3 minutes per side. Keep warm.
4. For the blueberry sauce, add all ingredients to a small saucepan and simmer for ten minutes, until reduced and syrupy.
5. To serve, place the pancakes on a plate, drizzle with blueberry sauce, top with flaked almonds and pour cream around the outside.