STEP 1 Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt in a large bowl.
STEP 2 Beat 1 egg with 300ml milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter.
STEP 3 Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries.
STEP 4 Heat a teaspoon of sunflower oil or small knob of butter in a large non-stick frying pan.
STEP 5 Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time.
STEP 6 Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
STEP 7 Cover with kitchen paper to keep warm while you use up the rest of the batter.
STEP 8 Serve with golden or maple syrup and the rest of the blueberries.
