In a bowl mix together 80g flour (¾ cup), 1 tsp baking powder, ½ tsp baking soda, a pinch of salt, and 1tbs sugar. Add 250ml (1 cup) buttermilk, 1 egg and 1 tbs melted butter and mix till just combined.

Heat a grill pan to medium and brush with a little rapeseed oil. Ladle in the batter, 3tbs at a time (if you like your pancakes smallish). Leave room between the pancakes to they don’t stick together. Drop a few blueberries into the pancake batter. 

Once the batter starts to bubble and dries slightly around the edges flip over. Cook for another minute, till golden.

Keep warm till ready to serve (with maple syrup). Extra batter can be stored in the refrigerator.

Serves 2.