1. Prepare the Vanilla Cream Sauce: Whisk yolks until smooth in a small bowl.
Mix together sugar, cornstarch, and salt in a medium saucepan; cook over
medium heat. Gradually add the milk in a slow, steady stream. Cook, stirring,
until mixture begins to bubble and thicken, about 4-5 minutes. Pour 1/3 of milk
mixture into the yolks, whisking constantly. Return mixture to saucepan and
cook further, stirring often until thick, about 2 to 4 minutes. Stir in vanilla
extract. Pass the vanilla cream through a fine sieve into a bowl and cover with
plastic wrap. Refrigerate until cold, at least 1 hour, or until ready to use.
2. Prepare the Pancakes: Combine the self-raising flour, baking soda, and
powdered sugar in a large bowl. Make a well in the center. Add the milk, egg,
and butter. Using a wooden spoon, stir until just combined (do not over mix).
Fold blueberries into the batter. Lightly spray a medium sized non-stick frying
pan with oil spray. Place over medium heat. Pour ¼ cup of pancake mixture into
the pan and swirl to form round cakes. Cook pancake for 2 minutes or until small
bubbles start to appear on the surface. Flip over and cook the other side for 1 to 2
minutes or until golden and cooked through. 3. Transfer to a plate and cover to
keep warm. Repeat with remaining mixture, spraying pan with oil as needed.
4. Divide pancakes onto 4 individual plates. Garnish with blueberries, if desired.