Ingredients

• 125g blueberries
• 100g chopped pecans
• 225g self-raising flour
• 225ml full fat milk
• 3 medium eggs
• 1 ½ tsp baking powder

Method

1. Add the baking powder and self-raising flour to a bowl.
2. In a separate bowl whisk together the eggs and full fat milk.
3. Melt the butter and add to the flour mixture. pour in the eggs and milk and whisk until smooth.
4. Add a teaspoon of olive oil to a non-stick prying pan on a medium heat and pour in a ladle of the pancake batter. Whilst the pancake is cooking drop a few blueberries, pecans and a sprinkle of demerara sugar.
5. When the underside is golden brown flip the pancake and cook for 2-3 minutes or until the sugar has melted.
6. Finish with the remaining blueberries and maple syrup.