In a large bowl whisk the flour, baking powder, Granulated sugar and salt together
In a small pan or microwavable bowl, melt the butter
In separate jug whisk the eggs and milk together
Pour the wet ingredients into the dry and mix well. Slowly pour the melted butter and stir until you have a smooth and fully combined mixture
Fold in a handful of blueberries
Heat a non-stick frying pan on a medium heat and add a knob of butter. Scoop out a large spoon full of batter onto the hot pan to make a good size pancake (approx. 10 cm wide)
The top of the pancake will start to bubble, flip it and cook the other side until both sides are lightly browned. Cook for a little longer on a lower heat to cook the blueberries slightly so their juice starts to come out
And repeat until you have enough to make a stack
Assemble with jam, blueberries, and sliced almond
