Blueberry Soy Pancakes With Berry Compote

• 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

1. 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.
2. 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.
3. 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.
4. 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.

flour, soy milk, sugar, blueberries, cardamom pods, fresh ginger, lime, cilantro, raspberries, soy cream, vanilla, canola oil

Taken from recipes-plus.com/api/v2.0/recipes/20035 (may not work)