Pancakes with Blueberry Sauce and Whipped Cream
In a saucepan, mix 40 grams (approximately 1 1/2 ounces) sugar with the cornstarch and the water. Add the blueberries and bring to a boil, stirring occasionally. Remove from the heat and let cool.
For the batter, in a bowl mix the flour with 2 tablespoons sugar, the baking powder, vanilla sugar and salt. Stir in the milk until a thick pourable batter is formed. Whisk in the egg.
Oil a pancake pan, heat on medium heat and fill each well with a little batter. Cook over medium heat until golden brown, 1-2 minutes. Flip the pancakes over and cook until golden brown on the second side. Repeat until all the batter is used.
Serve hot dusted with powdered sugar and topped with blueberry sauce and whipped cream.