•  2 cups (300g) plain (all-purpose) flour, sifted
•  3 teaspoons baking powder, sifted
•  ½ cup (110g) caster (superfine) sugar
•  2 eggs
•  2¼ cups (560ml) milk
•  75g unsalted butter, melted
•  ¾ cup (115g) frozen blueberries
•  fresh blueberries, to serve
•  maple syrup, to serve
•  icing (confectioner’s) sugar, for dusting

  Place the flour, baking powder and sugar in a bowl and make a well in the centre. Combine the eggs, milk and butter, gradually pour into the well and whisk until smooth. Stir in the frozen blueberries. Heat a lightly greased non-stick frying pan over low heat. Cook ¼ cups of the pancake mixture for 2 minutes or until bubbles appear on the surface. Flip and cook for a further 1−2 minutes or until light golden. Repeat with the remaining mixture. Stack the pancakes, top with the fresh blueberries, pour over the maple syrup and dust with icing sugar to serve. Makes 16.