First make the compote, add the blueberries and sugar to a pan with a splash of water and cook until jam like. Set aside.
For the pancakes, pour the flours, baking powder, salt and sugar into a bowl and stir.
Whisk the egg yolks and milk together. Add half to the dry ingredients and whisk until you have a thick and lump free batter. Gradually add the second half of the liquid while whisking and carry on until the batter is lump free.
Whisk the egg whites in a separate bowl until stiff. Gently fold them in to the batter.
Heat a pan or flat griddle. When hot add a little sunflower oil and rub with kitchen towel. Add a ladleful of batter. Leave to cook until bubbles appear on the surface. Turn with a heatproof spoonula or spatula, and cook on the other side. Set aside and cook the rest.
Serve in a big pile, covered with compote, a few extra blueberries, honey drizzle, almonds if she likes them and a big dollop of whipped cream or thick Greek yoghurt, a large cup of tea, and a whole lotta love.
Raspberries or strawberries are also delicious with these pancakes.