• 200g plain flour
  • 2 tbsp caster sugar
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp salt
  • Zest of 1 lemon
  • 1/2 tsp vanilla bean paste
  • 2 eggs
  • 2 tbsp butter, melted, plus extra to grease
  • 300ml buttermilk
  • 100g blueberries


  1. In a large bowl, combine the flour, sugar, raising agents, salt and lemon zest and mix well to combine.
  2. Make a well in the centre and add the vanilla bean paste, eggs and melted butter and slowly whisk to begin incorporating the flour from the edges of the well. When you can no longer incorporate any more flour, slowly add the buttermilk and whisk well to make a smooth, lump free batter.
  3. Preheat a large crepe pan or frying pan, and grease with some butter (it doesn’t matter if this is melted or not).
  4. Add around 3 ladlefuls of batter in your pan (depending on the size) and once the batter is in the pan, scatter a small handful of blueberries on top of each pancake – this helps to ensure even distribution of blueberries and to prevent them scorching.
  5. Cook for 2 minutes on each side until golden brown and puffy. Repeat with the remaining batter.
  6. Serve immediately with lots of maple syrup.