1 Mix together the flour, baking powder and a pinch of salt in a large bowl. In a measuring jug, combine the eggs and the milk and beat together with a whisk or a fork.
2 Make a well in the centre of the dry ingredients and slowly whisk in the milk and egg mixture, until you have a smooth batter.
3 Finally, beat in the melted butter, and gently stir in half the blueberries.
4 Heat a little butter with a dash of oil in a non-stick frying pan over a medium heat. When hot, cook a few pancakes at a time: drop in about 1 tbsp of batter for each pancake and cook for 2-3 minutes on each side or until golden. Repeat until all the batter is used, adding a little more butter and/or oil to the pan if necessary.
5 Stack the pancakes on a warm plate, cover and keep warm as you cook them all. Serve with the remaining blueberries and your chosen syrup.
Enjoy as a leisurely breakfast at the weekend or make ahead and eat on the move during the week
Breakfast or dessert I'm not sure but I can say it's a nice, easy recipe which you can customise
I love eating these still slightly warm and fresh out of the oven
Creamy, smooth cheesecake with plenty of blueberry sauce
Banana with a good helping of nuts and seeds