Blueberry and maple syrup pancakes

Alter quantities (metric only) 2 people

Add half of your blueberries, your maple syrup and lemon juice to a heavy bottomed saucepan.
Bring to the boil then turn down and simmer for 5 minutes.
Let the syrup cool for 10 minutes then mix in the rest of your blueberries and set aside.

Sift together your flour, sugar, baking powder and bicarb of soda into a bowl.
Beat together your egg, buttermilk and melted butter.
Add the egg mixture to the dry mixture and beat together with your hand mixer until just combined., do not overmix, it should be a little lumpy.
Melt the butter in your frying pay and ensuring the base of the pan is completely covered.
Turn down the heat to medium and, using a large spoon, drop a spoonful of batter into the pan and place about 7 blueberries into the pancake.
Cook until the base is golden brown - this will only take about 30 seconds, then flip over and cook on the other side.
Remove and set aside on a warmed plate.
Wipe the pan over and add fresh butter before you add further pancake batter.
Repeat the above steps until you have 8 pancakes.
Stack 4 pancakes up on each other in a tower and spoon over the blueberry sauce.

Tip

If possible refrigerate for at least 15 minutes, this ensures that the flour has time to hydrate and allows the baking powder to settle.