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-Raising Flour

0.5

tsp

Baking Powder

tbsp

Icing Sugar

tbsp

Sugar

Dairy

piece

Eggs

free-range

Milk

Butter

Fruits

0.5

punnet

Blueberries

0.5

punnet

Blueberries

for sauce

Liquids

tbsp

Red Wine

NutsSeeds

piece

Cloves

whole

pinch

Mixed Spice

Method

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

Mix the icing sugar and blueberries into the batter.

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

Stack the cooked pancakes and set them aside.

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

Simmer the mixture for four minutes then remove from heat.

Pass the sauce through a sieve and discard the cloves.

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