Sift four into a
large bowl and mix in the sugar.
Make a well in the centre and add
the melted butter, egg and
enough milk to give
the consistency of thick cream.
Stir in the blueberries.
2.
Heat a little
butter in a non-stick frying pan
over a medium heat, when the pan
is hot, place tablespoons of the
mixture into the pan (cook no more
than 4 at a time).
3.
When bubbles start
rising on the surface of the mixture
turn over to cook the other side,
the pancakes should be golden brown.
