Place the eggs, milk, vanilla, oil and syrup (or sugar) into a mixing bowl and combine thoroughly.
In a separate bowl mix the flour, baking powder, bicarbonate of soda and pinch of salt then add this to the wet ingredients and stir with a whisk or large metal spoon until just combined and smooth. Fold in the blueberries. Leave the batter to sit for 10-15 minutes before cooking – (see Lisa’s tips).
Heat a large non-stick frying pan over a medium heat and brush lightly with oil using a pastry brush or kitchen paper towel. Once the pan is hot, use a ladle or measuring cup (I use a ¼ cup American measuring cup (60ml)) to gradually pour the batter into the pan, leaving each pancake to cook until bubbles appear on the surface then use a spatula or fish slice to carefully flip each pancake over and cook the other side until golden. Two pancakes at a time is usually perfect, without them touching – transfer to a warm plate and cover with a clean cloth to keep warm while you cook the rest.
Serve with blueberries and a good drizzle of syrup.
If you make this recipe, I’d LOVE to see how you get on - so either send me a photo to firstname.lastname@example.org or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood