Instructions

1. To make the blueberry sauce, stir together 1 ½ punnets of blueberries with the water, caster sugar and lemon in a small saucepan. Set over medium heat and roughly mash the blueberries with a fork or masher. Stir occasionally while it heats and cook until the blueberries break down and the sugar dissolves. Lower heat to medium low and leave to simmer until it thickens slightly, about 2-3 minutes.
2. Stir in the remaining ½ punnet of blueberries. Cover with a lid and remove from heat. Set aside until ready to serve. The residual heat will soften the whole blueberries.
3. For the cream cheese topping, use a small whisk or fork to mix the cream cheese, icing sugar and vanilla until smooth. Leave in the fridge until needed.
4. For the pancakes, whisk together dry ingredients in a medium sized bowl (excluding the blueberries). Whisk together wet ingredients in a jug.
5. Add the wet ingredients to the dry and mix together with a whisk until there are no lumps. Set aside.
6. Heat a large non-stick pan over medium heat. Brush pan with a bit of oil then pour 2-3 rounds of batter into the pan, depending on the size of your pan, leaving space between. Drop about 5 blueberries onto each pancake.
7. Cook until you see bubbles on the surface and the bottom is golden, then flip over and cook for another 30 seconds – 1 minute.
8. To serve, stack pancakes (we recommend a stack of 4 pancakes for adults, but you’re welcome to go higher!) and add a generous dollop of sweetened cream cheese on top. Spoon over the blueberry sauce and enjoy immediately.