Blueberry Soy Pancakes With Berry Compote - cooking recipe

Ingredients

1 cup flour
1 cup soy milk
1 tsp plus 3 tbsp sugar
10 oz blueberries
2 None cardamom pods
2 tbsp chopped fresh ginger
1 None lime, juiced
2 sprigs fresh cilantro, finely chopped
7 oz raspberries
2/3 cup soy cream
1 tsp vanilla extract
4 tsp canola oil

Preparation

Sift together the flour and a pinch of salt in a bowl. Mix soy milk and 1 tsp sugar. Add to the flour and whisk until smooth. Add 5 oz of the blueberries and puree in a blender. Let stand for 10 mins.
For the berry compote, place 3 tbsp sugar and 2 tbsp water in a small saucepan and cook until just caramelized. Stir in the cardamom, ginger and lime juice. Bring to a boil. Remove from the heat. Let stand 5 mins to cool. Stir in the cilantro, raspberries and remaining 5 oz blueberries. Beat the soy cream and vanilla extract until stiff peaks form.
Heat 1 tsp oil in a 7 inch nonstick skillet on medium heat. Pour in 1/4 of the batter and cook until set, turning once. Repeat with the remaining oil and batter.
Place 1 pancake in a small bowl and place 1/4 of the vanilla cream in the center. Gather the edge of the pancake into a pouch and tie with kitchen string. Repeat with the remaining pancakes and cream. Spoon the berry compote into 4 dishes and top each with a pancake.