Tip the pancake ingredients into a blender and blitz until smooth. Set aside to rest. Put the rhubarb, honey, orange juice and zest in a medium saucepan over a medium heat and cook, stirring occasionally for 8-12 mins until the rhubarb collapses. Add more honey, to taste, if you prefer, then set aside.

Melt 1 tbsp butter in a large frying pan over a medium heat, swirling to coat the entire pan. Pour in enough of the pancake mix to coat the base, swirling the pan to spread the batter. (The batter should make 9 pancakes, in case the first one sticks.) Cook for about 1 min until the underside is golden, then flip over and cook for 30 secs-1 min until cooked through. Remove to a plate and keep warm. Repeat the process, adding more butter to the pan between pancakes.

Set aside a couple of spoonfuls of the rhubarb compote. Divide the rest between the pancakes, spooning a little into the centre of each. Fold over the left and right sides of each pancake so they overlap and enclose the filling, then fold over the side nearest to you, all the way to where the compote starts. Tuck the section holding the compote in and over itself to form neat parcels.

Melt the remaining butter in the frying pan and gently add the pancake parcels. Cook for 1-2 mins until golden, then flip and repeat on the other side. (You may need to do this in batches.) Remove to plates or a serving platter. Toast the almonds in the butter in the pan over a low heat for 2-3 mins, then scatter over the pancakes. Serve with the crème fraîche, a drizzle of honey and the reserved rhubarb.