Ingredients

• 450g/1lb self-raising flour
• 1 tsp baking powder
• ½ tsp ground cinnamon (optional)
• small pinch salt
• 50g/1¾oz butter
• melted
• plus a small knob for frying
• 600ml/20fl oz buttermilk
• 3 large free-range eggs
• separated
• 1 tsp vanilla extract
• or seeds scraped from 1 vanilla pod
• 300g/10½oz blueberries
• plus extra to serve
• 150g/5½oz butter
• softened
• pinch of ground cinnamon
• 4 tbsp maple syrup

Directions

• For the pancakes
• put the flour
• baking powder
• cinnamon
• if using
• and salt in a large bowl
• mix and make a well in the centre. Put the buttermilk
• egg yolks
• melted butter and vanilla in a large bowl and whisk. In a separate
• clean glass bowl
• whisk the egg whites until stiff peaks form.
• Pour the buttermilk mixture into the well in the flour mixture and whisk. Add a large spoonful of the egg whites and fold in with a metal spoon to loosen the batter a little. Stir in the rest of the egg whites
• preserving as much of the air as possible
• until you have a fluffy
• bubbly batter.
• Heat a 20cm/8in frying pan to a medium heat and rub over a little butter. Pour one and a half ladlefuls of batter into the pan. Sprinkle a large handful of blueberries over the pancake; it will rise up around them as it cooks. When the pancake has browned on the bottom and is firm enough to flip (cooked through beyond halfway)
• turn it over quickly and cook for another minute on the other side. Transfer to a plate. Repeat with the rest of the batter and blueberries.
• For the maple butter
• put the butter
• cinnamon and a pinch of salt into a bowl. Whisk with a hand whisk until white and fluffy. Gradually whisk in the maple syrup until it is all incorporated and has a whipped consistency.