• 15 g (½ oz) butter
  • 150 g (5 oz) self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 40 g (1½ oz) caster sugar
  • 1 egg, beaten
  • 350 ml (12 fl oz) buttermilk
  • icing sugar, for dusting
  • Greek-style yogurt or crème fraîche, to serve
  • 250 g (8 oz) fresh blueberries
  • 2 tablespoons clear honey
  • dash of lemon juice

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.

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