Blueberry pancakes

Ingredients

• 200g self-raising flour
• 1 tsp baking powder
• 1 egg
• 300ml milk
• knob butter
• 150g pack blueberries
• sunflower oil or a little butter for cooking
• golden or maple syrup

1. Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the melted butter, and gently stir in half the blueberries.
2. Heat a teaspoon of oil or small knob of butter in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.

Upside down lemon and blueberry cakes

2/3 cup lemon butter
250g blueberries
125g butter, at room temperature
1/2 cup caster sugar
1 tsp vanilla extract
2 eggs
1 cup SR flour, sifted
1/2 cup plain flour, sifted
cream or custard to serve

1. Preheat oven to 180C. Line bases of 6 large muffin tins with baking paper. Put 2 tsp of lemon butter in each hole and top with blueberries.
2. Beat butter, sugar and vanilla until light and creamy. Add eggs, 1 at a time, beating well after each addition. Gently fold n flours and remaining lemon butter. Spoon into tins over blueberries.
3. Bake for 20-25 mins or until cakes are cooked through when tested with a skewer. Stand cakes for 5 mins then turn out to cool. Serve with custard or cream.