Blueberry pancakes

Instructions

1 In a large bowl, sift together the two flours, baking powder, bicarbonate of soda, salt and sugar.

2 Whisk together the eggs, buttermilk and milk. Make a well in the dry ingredients and pour in the egg mixture, then whisk the wet into the dry ingredients.

3 Heat a large frying pan over a medium heat and wipe the pan with a little sunflower oil. Spoon a small ladleful of the batter into the pan and sprinkle over some blueberries.

4 When the mixture starts to bubble on the surface, carefully turn the pancake over and cook on the other side; depending on your pan this should take about 2 to 3 min on each side (the pancakes should be about 8cm to 10cm in diameter). Repeat until you have used all the batter. Serve warm – with low-fat plain yoghurt and a drizzle of either maple syrup or honey, if you like.