Blueberry buttermilk pancakes

Brunch! So fluffy. Just add maple syrup (and crispy bacon) and swoon with foggy Sunday morning happiness.

• 350g plain flour
• 3½ tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 2 tbsp caster sugar
• 300ml buttermilk
• 300ml semi-skimmed milk
• 2 eggs
• 80g unsalted butter, melted
• 200g blueberries

1. In a bowl, stir together the flour, baking powder, bicarb, salt and sugar.
2. In a separate bowl, whisk together the buttermilk, milk, eggs and melted butter
3. Pour the wet mixture into the dry and stir together. Do not overbeat, stir just enough to combine. Stir in the blueberries.
4. Heat a splash of veg oil in a large frying pan over a medium heat. Spoon the batter into the pan – big or small pancakes, your call!
5. Cook for 2-3 mins until the underside is golden-brown and the top is bubbling. Then flip and cook for another minute or so
6. Keep the pancakes warm in a very low oven while you cook the remaining pancakes