Fluffy American Blueberry Pancakes

In a large mixing bowl, whisk together the self-raising flour, baking powder, and a good pinch of salt. This ensures your dry ingredients are evenly mixed for a consistent rise.

In a separate jug, beat the egg into the milk. Now, pour this wet mixture into the bowl of dry ingredients. Whisk everything together until you have a thick, smooth batter with no lumps.

Melt your knob of butter in the microwave or a small pan, then gently beat it into the batter. Next, fold in about half of your blueberries, saving the rest for serving.

Place a large non-stick frying pan over medium heat. Add a small amount of sunflower oil or a tiny bit of butter and let it melt to coat the surface.

For each pancake, drop a large tablespoon of batter into the pan. You can fit around 3 or 4 pancakes at once. Let them cook for about 3 minutes.

You'll know it's time to flip when you see small bubbles forming on the surface and the edges look set. Carefully turn each pancake over and cook for another 2-3 minutes until both sides are a beautiful golden brown.

As you finish each batch, transfer the cooked pancakes to a plate and keep them covered with a clean kitchen towel to stay warm while you cook the rest.

Serve the pancakes stacked high, drizzled generously with golden or maple syrup, and topped with the remaining fresh blueberries.