I love Bakewell tart and I love pancakes and I think this is a great creation!
Sift the dry ingredients (flour, baking powder, salt, caster sugar and ground almonds into a bowl. It takes a while to sift the grounds almonds but its worth it for a smooth batter.
In a separate bowl, whisk the egg, milk, melted butter and essence.
Pour the flour mixture into the dry ingredients and with a fork or whisk, beat until you have a smooth batter.
Heat a knob of butter in a frying pan and put a large spoonful or ladle full of batter in the centre of the pan. This is a much thicker American pancake and turn it over when you start to see bubbles on the top of the pancake and cook until golden.
You need to make two of these pancakes so that you can sandwich them together with warmed rasppberry jam and a sprinkle of icing sugar.
Serve with fresh raspberries - yum!
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