Sift flour into a bowl and mix with sugar.

In a separate bowl, whisk together milk, egg, and melted butter.

Pour the wet ingredients into the dry ingredients and whisk until smooth.

Fold in the chopped strawberries.

Set the batter aside to rest.

For the praline, spread sliced almonds on a baking tray lined with foil or a silpat.

In a medium saucepan, combine sugar and water.

Cook over low heat, stirring until sugar is dissolved.

Bring the mixture to a boil and simmer, undisturbed, until golden brown (about 10-12 minutes).

Pour the caramelized sugar over the almonds.

Let the praline cool completely.

Break the cooled praline into pieces.

Process the praline pieces in a food processor until finely chopped.

Heat a large nonstick frying pan over medium heat.

Brush the pan with melted butter.

Drop tablespoonfuls of pancake batter onto the hot pan.

Cook for 1-2 minutes per side, or until golden brown and cooked through.

Repeat with the remaining batter.

Serve pancakes topped with whipped cream and almond praline.

Garnish with halved strawberries.