Sift the flour with the baking powder and bicarbonate of soda. Mix together the buttermilk, melted butter and eggs. Make a well in the flour mixture and slowly add the buttermilk mixture, mixing well as you go until you have a smooth batter. Stir in the milk and half the blueberries.
Heat a heavy-based frying pan or flat griddle pan and brush with a little oil or butter. Add a small ladle full of batter mix to the pan to give an 8cm pancake (you may be able to fit 2 pancakes in the pan at a time) and cook for 1-2 minutes until the mixture begins to set and bubble and the underneath is nicely browned. Flip over with a palette knife and cook for a further minute. Transfer to a plate and continue until all the mixture is used up.
Whisk the double cream until you have soft peaks then stir in the icing sugar and vanilla extract and whisk a little more until thickened.
Place 3 pancakes on each serving plate and serve with a dollop of the vanilla cream, remaining blueberries and sliced bananas and for adults and toddlers a little drizzle of honey. Only serve honey to babies older than one year.
Cook's tip: for babies: purée the bananas and blueberries and serve with strips of the pancakes.