Remove the cheese from the fridge, ideally an hour before serving. Split the vanilla pod lengthwise and place in a saucepan together with the blueberries, cane sugar and water. Bring the mixture to the boil and cook over a medium heat for approx. 30 minutes or until you have a thick syrup. Sieve the berries and cool the syrup.
Mix the flour and baking powder. Beat the flour mixture together with the milk. Beat in the rest of the ingredients. Pour approx. 50 ml of batter onto a hot frying pan and fry the pancake in a little butter for approx. 2 minutes on each side. Use a crêpe pan if you want small fine pancakes. Cut the cheese and arrange the pancakes with the Castello Extra Creamy Brie and blueberry syrup – garnished with blueberries and a sprinkling of icing sugar.
Serve with a New World Chardonnay