Directions

1. 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
2. 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

3. 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

4. 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