We seem to have ended up with loads of punnets of blueberries in the freezer, so this was a delicious way to use them for breakfast on Sunday, served with Greek yoghurt mixed with orange zest and honey, and sliced fresh oranges, bananas and mango. Much healthier and less sweet than with maple syrup! I used 200g of self-raising flour, plus an extra teaspoon of baking powder, a tablespoon of caster sugar, 1 egg, separated, and a couple of tablespoons of yoghurt, made up with milk to 300mls in a measuring jug. Keep the egg white separate and whisk all the other ingredients together. Whip the egg white until soft peaks form, then fold through the batter with the blueberries (a 150g punnet, straight from the freezer). Don't keep this batter hanging around as the egg white will loose its oomph and the baking powder won't be as effective - it doesn't need to stand. Heat a non-stick frying pan over a mediumish heat, and sizzle a teaspoon or so of butter in it. Spoon in tablespoonfuls of the batter making sure you get a good portion of berries in each one. Cook until bubbles appear on the surface (about 2 minutes) then flip over and cook the other side for another minute. Keep warm in a folded clean tea towel on a plate over a pan of simmering water whilst you make the remaining batches, using more butter each time. This made about 12 pancakes, which were all consumed - greedily - by the two of us with the yoghurt and fruit on the side.