* 1 pack of Debbie and Andrew's Harrogate 97% Gluten Free Pork Sausages
* Butter for Frying
* 100g Udi's gluten free flour
* 2 free range eggs
* 1 teaspoon Cinnamon
* 200ml full Milk
* Pinch of Salt
* 25g Maple syrup
* 1 tablespoon of crème fraîche

===Method===
* In a bowl, whisk together Eggs, Milk and Salt and slowly whisk in sifted Cinnamon and Flour to form a lovely thick Pancake Batter.
* Fry the debbie&andrew's Harrogate 97% Pork Sausages in a non stick large fry pan over a medium/high heat until lovely and golden. Set aside.
* Heat a knob of Butter in the same non stick Frying pan over a medium heat until sizzling. Add spoonfuls of Batter to make the Pancakes the size you like.
* Cook until bubbles start to form on the surface, then flip and cook the other side until golden Brown.
* Layer Sausages, Pancakes, Blueberries, crème fraîche and drizzle with Maple syrup.

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