Heat the blueberries with the honey and lemon juice in a small saucepan over a low heat for about 3 minutes until they release their juices. Keep warm.
Melt the butter in a separate small saucepan. Sift the flour and bicarbonate of soda into a bowl and stir in the caster sugar. Beat the egg and buttermilk together in a separate bowl or jug, then gradually whisk into the dry ingredients with the melted butter to make a smooth batter.
Heat a nonstick frying pan until hot. Drop in large spoonfuls of the batter and cook over a high heat for 3 minutes until bubbles appear on the surface. Flip the pancakes over and cook for a further minute. Remove and keep warm in a moderate oven. Repeat with the remaining batter.
Serve the pancakes topped with the blueberry sauce and Greek-style yogurt or crème fraîche, and dusted with icing sugar.