300g self-raising flour
30g melted butter
1 tsp vanilla
Mix ingredients together in a kitchen whiz and stand for 2 minutes.
Pour 1/4 cup quantity onto a hot non-stick or buttered pan to cook until lightly browned on each side.
2 cups Barker's Professional Blueberry Patisserie Filling
150g crème fraiche
Stack warm pancakes with Barker's Professional Blueberry Patisserie Filling and spread creme fraiche between layers, 3 to 4 pancakes per serve.