Mix the flour, baking powder and a pinch of salt.

Beat the egg with the milk.

Make a well in the dry ingredients and whisk in the milk to make a smooth batter.

Beat in a knob of butter and add a handful of blueberries.

Heat a dash of sunflower oil in a non-stick pan.

Drop a tablespoonful of the batter per pancake into the pan to make pancakes about 8cm across.

Cook for 2 to 3 minutes, then flip to cook on the other side until golden brown.

Drizzle in maple syrup and more blueberries or fruit of your choice

Serve and enjoy!