Ingredients

• 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
• 100g/3½oz fresh blueberries
• 100ml/3½fl oz red wine
• pinch cinnamon
• 1 tbsp caster sugar
• ½ tsp vanilla extract
• 1 tbsp flaked almonds
• 50ml/1¾fl oz double cream

Directions

• 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.