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For pancakes: sift flour and salt into a bowl, make a well in the centre. Break in the egg and gradually add milk stirring from the centre to mix evenly. When batter is quite free from lumps, leave to rest at least 1 hour before making pancakes. Mixture should have the consistency of thin cream. If too thick add a little milk. Heat small frying pan, pour in 2 teaspoons oil, swirl around, pour out. Pour in about 2 tablespoons of batter at a time and cook. Stack the pancakes and cover with a teatowel until finished. Allow to cool.
For the filling: beat cream until thick, fold in pineapple pieces.
For topping: fill pancakes, roll up and dust with icing sugar and top with toasted almonds.
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