These hot cakes with blueberries are so quick and easy to mix together that they needn’t be kept just for a special breakfast, try as a quick fruity pud too.

Serves 4

Preparation time: 15 minutes

Cooking time: 10 minutes

What You’ll Need:

• 175 g (6 oz) self-raising flour
• Half teaspoon bicarbonate of soda
• 2 eggs
• 150 g (5 oz) natural yogurt
• 150 ml (1/4 pint) milk
• 100 g (4 oz) Chilean blueberries
• Grated rind of half an orange
• Little oil for greasing Butter and maple syrup to serve, plus extra blueberries
• Small bunch of fresh mint

What To Do:

1) Put the flour and bicarbonate of soda into a large mixing bowl then add the eggs and yogurt. Slowly whisk in the milk little by little, whisking all the time until the mixture is smooth and frothy. Stir in the blueberries and orange rind.

2) Pour a little oil into a large non-stick frying pan, then wipe around the pan with a folded piece of kitchen towel. Heat up the pan then carefully drop large spoonfuls of the mixture into the pan, well spaced apart and cook until tiny bubbles begin to show on the top and the undersides are golden around the edges.

3) Turn the pancakes over with a non-stick egg slice or palette knife and cook the second side until golden. Take these hot cakes out of the pan and keep hot in a folded teacloth while you cook the rest of the mixture in the same way, greasing the pan with the kitchen towel between batches.

4) Serve 3 or 4 per portion, stacked up on plates topped with a knob of butter, a drizzle of maple syrup and some extra blueberries.

Recipe from www.seasonalberries.co.uk.