Small, fluffy pancakes served with blueberry jam and a dusting of icing sugar.
In a large bowl, mix together the sugar, flour and baking powder.
Beat the eggs together and add to the milk. Melt the butter and add this to the milk mixture. Whisk to combine well.
Make a well in the centre of the dry ingredients and then slowly whisk in the milk mixture to make a thick smooth batter.
Melt a knob of butter in a pancake pan or large frying pan. Add a large tablespoon of the batter pancake to the pan. Repeat according to the size of your pan so that you have 3 to 5 pancakes cooking at a time. Cook for about 3 minutes over a medium heat until the batter in the centre is cooked. Check that the pancakes are golden brown underneath and then turn over and cook for a further couple of minutes.
Remove from the pan and spread with blueberry jam. Serve with a dusting of icing sugar.
«If you have time, rest the batter in the fridge for 30 minutes before cooking.»