Make plenty of these light and fluffy American blueberry breakfast pancakes – they’re bound to disappear fast.

MAKES 6

PREP 5 MINS

COOK 12 MINS

150g plain flour

½ tsp baking powder

3 eggs, lightly beaten

150ml buttermilk

3tbsp cold water

150g blueberries

2tbsp sunflower oil

Maple syrup, to serve

1 Put the flour and baking powder into a bowl.

2 Crack the eggs into a jug, add the buttermilk and cold water and mix together with a fork, until smooth and combined.

3 Gently stir in the blueberries.

4 Heat 1tbsp oil in a large non stick pan. Use a small ladel top to add 3 cup sized pancakes to the pan.

5 Cook for 2 mins until the base is cooked and the tops look firm. Use a palette knife to turn over and cook for 2-3 more mins until golden and cooked through.

6 Stack up and serve warm, drizzled with maple syrup.

Where can I buy buttermilk?  Look in the chiller cabinet – it’s usually sold with the cream.  Is a low fat option with a lovely creamy texture.