serves 4

Ingredients

50 grams unsalted butter (no marg or oil)
200 ml buttermilk
2 tablespoons sugar
1 egg
150 grams self-raising flour
1 punnet blueberries (approx. 150 grams) or more to taste
sea salt 

maple syrup
whipped cream (chantilly)

Preparation

Melt 25 g butter in a saucepan; keep remainder for later 

In a bowl combine and beat the buttermilk, the melted butter, the sugar and the egg
with a pinch of salt
Add and beat in 150g sifted self-raising flour
Add the blueberries and carefully mix

Heat the remaining 25 g butter in a large frying pan and add 4 generous tbsp batter
This will make 4 pancakes
Bake these for 4 minutes until golden brown and cooked through
Turn halfway 

Do the same with the rest of the batter