4 medium eggs
2 cups buttermilk
1/2 cup (100g) butter, melted and cooled
2 1/2 cups (350g) self-rising flour
5 Tbsp superfine granulated sugar
Finely grated zest of 2 lemons and juice of 1 lemon
About 14 ounces (400g) fresh or frozen blueberries
Greek yogurt for serving
1 In a large bowl, whisk together eggs and buttermilk, then whisk in cooled butter. Sift in flour and stir in 4 tablespoons of the sugar. Fold in lemon zest and three-fourths of the blueberries; don’t stir because this will turn the batter blue.
2 Cook pancakes over medium heat on a lightly oiled barbecue hot plate (cast-iron griddle) until golden brown. Flip them over and cook other side until golden. Keep them warm on a plate covered with a clean tea towel while cooking remaining pancakes.
3 Alternatively, heat a large non-stick skillet over medium heat. Lightly oil pan. Add tablespoonsful of batter, spreading it out slightly, leaving enough room for pancakes to spread (cook in batches of three). Cook for 3–4 minutes or until pancakes are golden brown underneath. Turn pancakes over with a spatula and cook other side until light brown.
4 Put remaining blueberries in a saucepan with remaining 1 tablespoon sugar and the juice of 1 lemon. Cook gently for about 2–3 minutes. Serve pancakes with blueberry syrup and Greek yogurt.
