Place in a bowl the self-raising flour, baking powder, eggs and milk. Mix together to form a thick batter.
Add the icing sugar and blueberries.
Melt the butter in a frying pan and ladle in the blueberry pancake mix a ladleful at a time. Cook the pancakes until golden brown, on both sides.
Stack the blueberry pancakes and leave to one side.
For the blueberry sauce, in a pan add the red wine with the sugar, cloves, mixed spice and the blueberries.
Simmer for four minutes, and take off the heat.
Put the sauce through a sieve and remove the cloves.
To serve, place the stack of pancakes in the middle of the plate and drizzle with the blueberry sauce.