Blueberry Pancakes recipe

Whisk the dry ingredients thoroughly so the baking powder is evenly dispersed and you do not end up with unevenly risen pancakes. Break up any small flour clumps against the side of the bowl before moving on.

Beat just until the egg is fully incorporated and the milk looks uniform, with no streaks of white or yolk left behind. If you whisk too vigorously, you can create extra foam that makes the batter harder to judge later.

Stop mixing as soon as the flour disappears and a few small lumps remain; overworking the batter will make the pancakes dense and less tender. The mixture should still look thick and slightly lumpy rather than perfectly smooth.

Use a gentle lifting motion with the spoon or spatula so the berries stay whole and do not stain the batter too much. Keep a handful back for the finished plate so you have fresher-looking fruit on top.

Let the butter foam and then settle slightly before adding the batter, which tells you the pan is hot enough without being scorching. If the butter browns quickly or smells nutty in seconds, lower the heat a little to avoid a burnt flavour.

Spoon the batter in spaced rounds and leave room between them, as they will spread a little while cooking. When bubbles pop and the edges look set rather than glossy, the base is ready to turn.

Flip with one decisive movement once the first side is evenly browned underneath; repeated nudging can tear the soft surface. The second side should take less time and develop a warm golden colour without dark patches.

Wipe out any burnt butter bits if they start to collect, because they can make later pancakes taste bitter and speckled. Add only a small knob of butter at a time so the pan stays lightly coated, not greasy.

Pile the pancakes straight onto warm plates so they keep their fluffy texture instead of steaming soggy on a cold surface. Arrange the reserved berries at the last moment to keep them bright and avoid them bleeding into the pancakes.