Characteristically light, fluffy, and delightfully fruity - these pancakes are a Sunday morning staple. Best served stacked high with syrup and extra fruit. Who could say no? 

Preparation and cooking time20 min

Serves 5

Ingredients

50g/1.7 oz butter + a little extra for frying

 300ml/10.5 fl oz buttermilk

 1 egg

 200g/7 oz pastry flour

 1 tablespoon baking powderPinch of salt

 1 sachet vanilla sugar

 150g/5.3 oz blueberries

 Small bottle of maple syrup

Melt the butter in a pan. 

Pour the buttermilk into a bowl, add the egg and beat well. 

Add the melted butter. 

In a different bowl, mix the flour with the baking powder, salt and vanilla sugar. 

Gradually beat the flour mixture into the batter.

Mix 3/4 of the fresh blueberries into the batter. 

Set the rest of the blueberries aside.

Heat a pancake pan over a medium heat. 

Pour small ladlefuls of the batter into the hotpan, to form pancakes which are around 10cm in diameter. 

Cook for 1 to 2 minutes on each side. 

Serve the warm pancakes with the remaining blueberries and the maple syrup.