Pancakes with Blueberry Sauce

Thick blueberry-studded pancakes served with a spiced red wine and blueberry reduction sauce for a delicious vegetarian breakfast.

Vegetarian Breakfast Pancakes Sweet Blueberries

Estimated Nutrition

Calories

1184.2

kcal / serving

1184.2 kcal total

Carbs

185.3g

per serving

185.3 g total

Fat

34.1g

per serving

34.1 g total

Protein

24.8g

per serving

24.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Self-Rising Flour

0.5

tsp

Baking Powder

tbsp

Icing Sugar

tbsp

Sugar

Dairy

piece

Egg

free-range

Milk

Butter

Fruits

0.5

punnet

Blueberry

for sauce

Liquids

tbsp

Red Wine

NutsSeeds

piece

Clove

whole

pinch

Mixed Spice

Method

Pass the sauce through a sieve and discard the cloves.

Simmer the mixture for four minutes then remove from heat.

Combine red wine, sugar, cloves, mixed spice, and blueberries in a pan.

Stack the cooked pancakes and set them aside.

Melt butter in a frying pan and cook ladlefuls of batter until golden brown on both sides.

Mix the icing sugar and blueberries into the batter.

Whisk the self-raising flour, baking powder, eggs, and milk in a bowl to form a thick batter.

Place the pancake stack on a plate and drizzle with the blueberry sauce.