Instructions

To make the sauce: Put sugar and water in a small saucepan; heat gently until sugar has dissolved, stirring. Add blueberries; bring to the boil and bubble over a medium heat for 2-4 minutes until syrup has thickened slightly. Stir in lemon juice; heat again until bubbling. Remove from heat, set aside and keep warm.
To make the pancakes: Sift flour into a bowl; stir in sugar and lemon zest. Add milk and egg; whisk to make a smooth batter. Stir in blueberries
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Heat oil in a large, non-stick frying pan.
Spoon in all of the batter to make 4 mini pancakes, keeping them apart. Cook over a medium heat for 2-3 minutes. Carefully turn over; cook for 1-2 minutes until golden brown.
Place 2 pancakes on each serving plate; drizzle over sauce and serve immediately.