• 150g self-raising flour
• Pinch of salt
• 25g caster sugar
• 2 free-range eggs, beaten
• 150 ml milk
• 200g blueberries
• Butter

Into a large bowl, sift the self-raising flour and add a pinch of salt and the caster sugar, mix to incorporate.

Pour the milk into a separate bowl or jug and add two eggs and whisk the mixture together.

Make a well in the centre of the flour and gradually pour in the milk mixture, whisk together. Whisk until all is incorporated and there are no lumps.

Add the washed blueberries into the mixture and stir through gently so not to damage the berries.

Use a good frying pan or if outdoor cooking a cast iron pan, allow the pan to reach a medium heat and then add a knob of butter and allow to melt.

Over a medium heat place 1 tablespoon of the pancake mixture into the pan to make 1 pancake. Depending on the size of your pan you will be able to cook a few at a time.

Cook for approximately 4 minutes until small bubbles have formed on the surface, turn over and cook for a further minute or two. Time will be dependent on the thickness of the pancake.

Serve warm with a drizzle of honey and fresh fruit.