Place the flours, sugar and the salt in a bowl and make a well in the centre. Break the egg into the well and roughly mix it into the flour. Slowly add the milk into the mixture, whisking all the time.
Melt the butter and add it to the pancake batter. Chill in the fridge for an hour.
Cook the pancakes in a lightly oil frying pan until you have used up all of the batter.
Add the blueberries to the same pan and cook until they begin to burst. Serve with the pancakes, yoghurt and a drizzle of honey.
«Strawberries and raspberries will work well, and if they are really ripe and sweet you may not want to cook the fruit at all.»