Mix the dry ingredients together with a pinch of salt.
Beat the egg with the milk and stir into the dry mixture to form a smooth batter.
Add the melted butter to the batter and half the blueberries and mix well.
Heat a non-stick frying pan and add small knob of butter (or a drop of oil).
Pour about a tablespoon of batter into the pan for each pancake, you can cook up to three pancakes in a medium sized pan.
Cook for about 3 minutes over a medium heat then turn and cook for a further 2-3 minutes until golden brown.
Cover with kitchen paper to keep warm while you cook more pancakes.
Serve with a generous helping of fresh Blueberries and a drizzle of syrup.
Cook's tip: Try serving with sliced strawberries and raspberries in addition to blueberries,
*All information included in this recipe has been provided by CPM Retail Ltd.