blueberry pancakes

makes 12

250 g (9 oz/2 cups) plain (all-purpose) flour

2 teaspoons baking powder

1 teaspoon bicarbonate of soda (baking soda)

75 g (2½ oz/¹/₃ cup) sugar

2 eggs

80 g (2¾ oz) unsalted butter, melted

310 ml (10¾ fl oz/1¼ cups) milk

310 g (11 oz/2 cups) blueberries, fresh or frozen, plus extra to serve

honey and plain yoghurt, to serve

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 prefer 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 tablespoons 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 (these pancakes 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 extra blueberries, plain yoghurt and a drizzle of honey.