200g plain flour 1 tsp cream of tartar ½ tsp bicarbonate of soda 1 tsp golden syrup 75g blueberries zest 1 lemon 200ml milk 1 large egg butter, for cooking

First, put the flour, cream of tartar and bicarbonate of soda in the bowl. Mix them well with the fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon zest.

Pour the milk into a measuring jug. Now break in the egg and mix well with a fork. Pour most of the milk mixture into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.

Heat the frying pan and brush with a little butter. Then spoon in the batter, 1 tbsp at a time, in heaps. Bubbles will appear on top as the pancakes cook – turn them at this stage, using the metal spatula to help you.

Cook until brown on the second side, then keep warm on a plate, covered with foil. Repeat until all the mixture is used up.