Blueberry Pancakes

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These sweet fruity pancakes are heavenly with the blueberry sauce, ideal for breakfast or a quick snack at tea time, serve with or without cream or ice cream.

Ingredients: for 12-16 pancakes

125g self raising flour

2 tablespoons caster sugar

1 egg

125ml semi skimmed milk

50g blueberries

a little butter for greasing

For the blueberry sauce:

75g blueberries

2 tablespoons caster sugar

1. Place flour, caster sugar and egg into a mixing bowl, gradually whisk in the milk to form a thick batter.  Gently stir in the blueberries.
2. Melt a knob of butter in a non-stick frying pan, pour tablespoonfuls of the mixture, leaving space around them as you will need room to put the palette knife in to turn them. When the pancake starts to bubble turn it over with the palette knife or spatula.  Cook the other side until it turns golden brown.
3. Tip onto a warm plate, cover with tin foil and repeat until al the batter has been used.
4. To make the sauce, place the blueberries and sugar in a small saucepan set over a low heat, stirring occasionally for 5-10 minutes until the fruit collapses and the juices run.
5. Serve the pancakes with the blueberry sauce and a little ice cream or cream if you wish.