Ingredients:
2 tbsp unsalted butter, plus extra
for cooking and to serve
2 large eggs
1 1⁄2 cups all-purpose flour
1 1⁄2 tsp baking powder
2 tbsp sugar
¼ teaspoon salt
1 cup milk
1 tsp pure vanilla extract
6oz (150g) blueberries
maple syrup, to serve

Method:
1 Melt the butter in a small saucepan and set aside to cool.

2 Crack the eggs into a small bowl and lightly beat with a fork until combined.

3 Sift the flour and baking powder into a bowl, lifting the sieve high above to aerate the flour.

4 Stir in the sugar and salt until evenly and thoroughly mixed with the flour.

5 In a large measuring cup, beat together the milk, eggs, and vanilla, until well blended.

6 With a spoon, form a well in the center of the dry ingredients.

7 Pour a little of the egg mixture into the well and start to whisk it in.

8 Wait until each addition of egg mixture has been incorporated before whisking in more.

9 Finally, whisk in the melted butter until the mixture is entirely smooth.

10 Melt a knob of butter in a large, non-stick frying pan over medium heat.

11 Pour 1 tablespoon of the batter into the pan, to form a round pancake.

12 Continue to add tablespoons of batter, leaving space between for them to spread.

13 As they begin to cook, sprinkle a few blueberries over the uncooked surface.

14 They are ready to turn when small bubbles appear and pop, leaving small holes.

15 Turn the pancakes over carefully with a metal spatula.

16 Continue to cook for a minute or two until golden brown on both sides and cooked.

17 Remove the pancakes from the pan and drain briefly on paper towels.

18 Place the pancakes on a plate and transfer to a warm oven.

19 Wipe out the frying pan with paper towels, and add another tablespoon of butter.

20 Repeat for all the batter and wipe between batches. The pan should not get too hot.

21 Remove the pancakes from the oven. Serve warm in stacks, with butter and maple syrup.

Blueberry Pancakes