250g/9oz plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
75g/2½oz caster sugar
85g/3oz unsalted butter, melted
300g/10oz blueberries, fresh or frozen
honey and yogurt, to serve (optional)
Sift the flour, baking powder and bicarbonate of soda into a large bowl. Add the sugar and make a well in the centre. Add the eggs, melted butter and milk to the dry ingredients, stirring just to combine (add more milk if you like a thinner batter).
Gently fold the blueberries into the batter (leave some for serving). Heat a frying pan and brush lightly with melted butter or oil. Drop tbsps of batter into the pan and cook over low heat until bubbles appear and pop on the surface.
Turn the pancakes over and cook the other side (they can be difficult to handle so take care when turning). Transfer to a plate and cover with a cloth to keep warm while you cook the rest of the batter. Serve warm with some blueberries, a drizzle of honey and yogurt, if using