Ingredients

– 100g plain white flour & 100g wholemeal flour

– 1tsp golden syrup

– ½ tsp bicarbonate of soda

– 1tsp cream of tartar

– Large handful of blueberries

– Icing sugar

– 1 lemon zest

– 200mls whole milk

– 1 large egg

– Large knob of butter for cooking

Method

1. Mix the flour, cream of tartar and bicarbonate of soda in a bowl with a fork, then pour in the syrup, lemon zest and half of the blueberries.
2. Add the milk and egg into a measuring jug and whisk lightly. Pour most of the milk mixture into the bowl and mix together well with a spatula. Keep adding the milk until you get a smooth, thick, pouring batter.
3. Heat the frying pan with a little bit of the butter on a medium heat – don’t let the pan get too hot.
4. Spoon in a single tablespoon of batter at a time, in heaps. Turn them when you see bubbles forming on the top. Cook until just brown on both sides, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.
5. Add more fresh blueberries to the top of the pancakes, and serve with a dusting of icing sugar.