Directions1. Using a large bowl, mix together the flour, sugar, baking soda, baking powder and a pinch of salt.
Beat the egg with the milk in a small bowl.
2. Make a well in the dry ingredients and whisk in the egg and milk a bit at a time until combined and smooth.
Add in the melted butter and half the blueberries.
Stir gently until mixed.
Do not overmix, the batter should be slightly lumpy.
3. Use a large nonstick pan and add a splash of oil and a knob of butter and heat to just over medium.
Drop 1/4 cup of the batter into the pan and swirl to form a circle and cook for about 3 minutes, or until small bubbles start to appear on the surface.
Flip over and cook another 2 minutes and until golden.
4. Serve with syrup and more blueberries.
Makes about 10 to 12 pancakes.