Directions:
1.    Spread the slivered almonds on a baking sheet and toast them in a preheated oven 180oC350oF/gas mark4 for 3 minutes.
2.    Sift the flour into a bowl and make a well in the centre.
3.    Add the egg, egg yolk, milk, melted butter, ground almonds and almond extract.
4.    Whisk well to combine.
5.    Leave to rest in the fridge for half an hour.
6.    Brush a frying skillet or pancake pan with oil and place over a medium heat.
7.    Tilt the skillet in one direction and pour in 1/4 cup of the batter.
8.    Tilt in the opposite direction immediately, so that the batter covers the whole base.
9.    After 1 – 2 minutes or when the top of the pancake starts to dry out, toss it and cook on the other side for about a minute.
10.    Repeat with the remaining batter.
11.    Transfer the pancakes to a cookie sheet lined with baking parchment, cover and keep warm in a preheated oven 150oC/300oF/ gas mark 3.
12.    Blend the fruit in a blender or food processor, or mash it well by hand with 2 tablespoons of water.
13.    Press through a strainer and stir in the confectioners’ sugar.
14.    Warm the fruit coulis through over a medium heat, in a small saucepan.
15.    Warm the other fruit through also in their own juice as well.
16.    Fold each pancake twice and place 1 to 2 on each serving dish.
17.    Lift the top layer of the pancake and spoon the warmed guavas or fruit of choice, refold and decorate with the toasted almonds.
18.    Pour a little fruit coulis over the top.
19.    Why not serve with some delicious clotted cream, yummy!