Step 1

Whisk Dry ingredients.

Step 2

Add Wet ingredients, whisk until just incorporated. Stir through blueberries.

Step 3

Melt about 1 tsp butter in a non stick skillet over medium high heat (medium if strong stove).

Step 4

Dollop a heaped 1/4 cup into the skillet, quickly nudge into a circle about 10 - 12 cm / 4-5" wide (smaller = thicker). (Note 4)

Step 5

Cook for 1 1/2 minutes until a few bubbles appear and underside is mostly golden.

Step 6

Flip with confidence. Cook a further 1 minute - poke centre, should spring back, underside should be golden.

Step 7

Transfer to rack and keep warm in 100C/200F oven in single layer (do not stack). Or get 2 pans going (won't need to keep warm)

Step 8

Repeat with remaining batter, using extra butter as required.

Step 9

Serve with copious amounts of maple syrup and softened butter.