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Berry Syrup Pancakes
Featuring
Jammy Red
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Foot-tastic Blueberry & Barefoot Cabernet Sauvignon Pancakes
Ingredients
- 200g blueberries
- 120ml Barefoot Jammy Red wine
- 120ml orange juice
- 80g redcurrant jelly
- 1 tbsp. arrow root
- 2 tbsp cold water
- 12 pancakes
- 2 tbsp cold water
- Icing sugar
- Whipped cream
Directions
- Preheat oven to 200c. Wash blueberries; put into bowl.
- Combine the wine, orange juice, and redcurrant jelly; bring to boiling in small saucepan.
- Dissolve arrowroot in cold water; add to boiling liquid. It will thicken immediately.
- Remove from heat. Combine sauce with blueberries.
- Put 2 to 3 tablespoons blueberries in each pancake.
- Roll pancakes; place in buttered dish.
- Dot with butter. Bake in preheated oven for 15 minutes.
- When removed from oven; dust pancakes heavily with sifted icing sugar. Serve with whipped cream.