Tip the blueberries into a pan and stir in all the remaining sauce ingredients. Heat gently for about 3 minutes, stirring occasionally, until the juices have thickened.
To make the pancakes, sift the flour and cinnamon into a bowl. Make a well in the centre, add the egg and gradually whisk into the flour, then whisk in the milk.
Wipe a small non-stick frying pan with oil on a piece of kitchen paper, and heat over a medium to high heat. Add a ladle of batter, swirl around the pan and cook until just set, then carefully turn – or toss if you’re brave! – and cook the other side.
Tip out onto a warmed plate and keep warm. Use the remaining batter to make a total of six pancakes.
Serve the pancakes with the hot blueberry compote and ice cream.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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