Pre-heat griddle/frying pan to 190ºC/375ºF/Gas mark

Combine the flour, baking powder, bicarbonate of soda, salt and sugar in a medium-sized mixing bowl

Add the eggs, buttermilk and butter and whisk to combine. Don't over-mix, the batter should have small to medium lumps

Put the oven on its lowest setting

Test the griddle/frying pan by sprinkling a few drops of water on it. If water bounces and spatters, it's hot enough

Using a pastry brush, brush a little butter onto the griddle/frying pan. Wipe off any excess with some kitchen towel

Using a 100g/4-ounce ladle, pour pancake batter, in pools 5cm/2 inches apart from one other. Scatter the top with a few blueberries

When the pancakes have bubbles on top and are slightly dry around the edges (about 2½ minutes) carefully flip them over

Cook until golden on the bottom (about 1 minute)

Repeat with the remainder of the batter, keeping finished pancakes warming on a heatproof plate in the oven