Mix together 200g self-raising flour, 1 tsp baking powder and a pinch of salt
Beat 1 egg with 300ml milk (I used whole milk but non-dairy milks work well too) Make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter
Beat in a knob of melted butter, and gently stir in half of a 150g pack of blueberries.
Heat a teaspoon of sunflower oil or small knob of butter (I did both!) in a frying pan/omelette pan
Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across (I found each pancake has about 5 blueberries)
Cook for about 2 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
Keep finished pancakes warm on a baking tray in the oven while you use up the rest of the batter
Serve with maple syrup or sweetener of your choice and the rest of the blueberries or perhaps different berries (strawberries & blackberries are yummy with them too)