Sieve the flour into a bowl with the baking powder and cocoa powder.
Stir in the sugar.
Make a well in the centre and break in the egg.
Start to mix from the middle outwards with a fork or whisk, adding the milk a little at a time as you go.
Beat in the melted butter.
Leave to rest for about 20 minutes whilst you get on with toasting the almonds and making the compote.
Heat a large frying pan over a medium heat and add a slither of butter.
Place a tablespoon of pancake mixture into the pan, spreading it out with the spoon to form a circle of about 8 cm. Do the same until you have no more room in the pan. I find three usually works best.
Leave for a few minutes until bubbles start to appear.
Flip them over and cook for a couple more minutes.
Place on a plate and put into a warm oven until all of the pancakes are cooked.
Repeat the process until all the batter is used up. It should make about twelve pancakes in total.
Caramelised Almonds
Over a medium heat, dry fry the flaked almonds with the icing sugar until they're lightly browned and slightly caramelised. Watch them carefully so they don't burn and stir occasionally. It should only take 2-3 minutes.
Leave to cool.
Blackcurrant Compote
Pour the blackcurrants and sugar into a pan with a splash of water. Set over a low heat.
Add the rose syrup and stirring occasionally wait for the sugar to dissolve.
Simmer for five minutes or so or until the blackcurrants have broken down.
Take off the heat and stir in the mint liqueur if using.
Assemble the pancakes by layering them with a tablespoon of blackcurrant compote and then another pancake.
Stack them three pancakes high finishing with a layer of blackcurrants.
Top with the almonds and dust with a little icing sugar.
Notes
You may want a little more or a little less sugar in your blackcurrants. It will depend on how sweet they are and how sweet you like them.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.