Fluffy Blueberry Pancakes

Melt the butter and put it aside to cool.

In a large mixing bowl, add the flour, sugar, baking powder, baking soda and salt. Use a whisk to mix until combined then make a well in the center.

Add the buttermilk, vanilla extract and eggs to the mixing bowl. Mix until just combined. The pancake batter should still look lumpy.

Pour in the melted butter and beat with the whisk until smooth.

Tip the blueberries into the bowl and use a spatula to gently fold them into the pancake batter.

Set the batter aside and place a griddle over a medium heat.

Put around half a tsp of butter in to the hot griddle. When the butter has melted add two tbsps of pancake batter to the pan. Use the spoon to nudge the pancake into a round shape. Cook for a couple of minutes then flip. The pancake should look golden brown. Cook on the other side then transfer to a dish. Put the dish in a warm oven to keep warm while you cook the rest of the pancakes.

Serve immediately with a handful of blueberries and a drizzle of maple syrup.