Place a 20cm (18cm would work fine too) oven-proof pan in a 190c oven.

Meanwhile, in a largish bowl mix together 150ml (80g) flour, 1 tbsp sugar, 2 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt.

In a smaller bowl, mix together 150ml buttermilk, 1 tbs unsalted butter (melted), and one egg yolk (setting aside the egg white).

Add the wet ingredients to the dry, and stir with a spatula until the flour mixture is incorporated. Lightly fold in the egg white. Let rest for 10 minutes.

Take the pan out of the oven and add 1 tbsp unsalted butter. Swirl around till melted, coating the bottom and a bit of the sides.

Add the batter to the pan and then top with a large handful of blueberries (or to taste).

Bake for 20-25 minutes till lightly golden.

Cut into wedges and serve with maple syrup

Serves 2

Note: Double the quantities and use a 25/28cm pan to serve 4 to 6 people.