4 tablespoons half-fat crème fraîche, to serve (optional)
125 g (4 oz) plain flour
300 ml (1/2 pint) skimmed milk
Put the pancake ingredients in a blender and process until smooth. Leave to rest for 10 minutes.
Meanwhile, place the blueberries, orange juice and vanilla sugar, to taste, in a small saucepan over a low heat and warm gently until the blueberries begin to burst. Remove from the heat and set aside to cool slightly.
Heat a small, nonstick pancake pan or small frying pan over a medium heat and grease the surface lightly with a little vegetable oil. Pour a little batter into the pan and swirl to coat thinly; the mixture should make 8 pancakes in total. Cook gently for 2 minutes or until golden underneath, then flip over the pancake and cook the other side for about 30 seconds. Slide on to a plate, cover with a piece of baking parchment and repeat the process to make the remaining pancakes.
To serve, fold 2 pancakes on to each warmed serving plate and spoon over the warm vanilla blueberries. Serve with a dollop of half-fat crème fraîche, if desired.