Ingredients

• 115g/4oz self-raising flour
• 1 tsp baking powder
• pinch salt
• 1 medium free-range egg
• beaten
• 150ml/¼ pint milk
• 1 tsp vegetable oil
• for frying
• 200g/7oz blueberries
• 2 tsp sugar
• 2 tbsp water

Directions

• Place the flour
• baking powder and salt into a large bowl and make a well in the centre.
• Whisk the egg and milk in the flour until you have a smooth batter. Leave to rest for a few minutes.
• Fold in 85g/3oz of the blueberries.
• Heat the vegetable oil in a non-stick frying pan
• add spoonfuls of the pancake mix and fry for 2-3 minutes on each side
• or until golden.
• Pile up on a plate and keep warm while you repeat with the rest of the mix.
• Place the rest of the blueberries into a small saucepan with the sugar and water and cook over a gentle heat for two minutes
• or until the blueberries have softened slightly.
• To serve
• pile the pancakes onto a serving plate and pour over the blueberry sauce. Dust with icing sugar.