Pancakes with blueberry sauce
By James Martin
From Ready Steady Cook
Ingredients
For the pancakes
- 110g/4oz self-raising flour
- 1 tsp baking powder
- 1 tbsp caster sugar
- 1 free-range egg, beaten
- 100-125ml /4-1½fl oz milk
- oil, for frying
For the blueberry sauce
- 100g/3½oz fresh blueberries
- 100ml/3½fl oz red wine
- pinch cinnamon
- 1 tbsp caster sugar
- ½ tsp vanilla extract
To serve
- 1 tbsp flaked almonds
- 50ml/1¾fl oz double cream
Method
For the pancakes whisk together the self-raising flour, baking powder and sugar.
Add the egg and milk gradually to form a thick batter.
Heat a frying pan, coated with oil. Spoon the batter into rounds in batches, cooking 2-3 minutes per side. Keep warm.
For the blueberry sauce, add all ingredients to a small saucepan and simmer for ten minutes, until reduced and syrupy.
To serve, place the pancakes on a plate, drizzle with blueberry sauce, top with flaked almonds and pour cream around the outside.