Instructions

To Make the Pancake Batter

1. Melt the butter in a small saucepan, and set it aside to cool slightly.
2. Measure the flour, baking powder, sugar, and salt into a large mixing bowl. 
3. Whisk the dry ingredients to aerate the flour.
4. Measure the milk into a large jug, and whisk in the eggs and slightly cooled melted butter.
5. Place a wet cloth under the mixing bowl to stop it from moving around on the kitchen surface.
6. Pour the liquid ingredients into the dry ingredients.
7. Whisk quickly until you have a smooth and thick pancake batter. The batter should be fairly thick, but still loose enough to pour in the pan. If the pancake batter is too thick, whisk in some more milk.

To Cook the Pancakes

1. Heat a large non-stick frying pan over medium-high heat. Alternatively, if you wish to make pancakes of the same size and which are thicker, I recommend using a blini pan or small non-stick frying pan.
2. Melt a small amount of butter in the pan and wipe it off with some kitchen paper.
3. Use a 1/4 cup (60 ml) measure to dollop the batter onto the pan.
4. When you see bubbles appear on the surface, flip the pancake over and continue cooking for a few more minutes until lightly golden.
5. As these are fairly thick pancakes, they will need more time to cook through than your average pancakes. You may want to test the centre of a pancake with a skewer to make sure that it has cooked through completely. In addition, you may need to play around with your heat settings to make sure that the pancakes are cooked through without browning too much.
6. Serve the pancakes warm with toppings of your choice.

For the Blueberry Syrup

1. Pour the maple syrup into a small saucepan and add the blueberries.
2. Bring the mixture to the boil.
3. Simmer for 1-2 minutes, or until the blueberries start to burst.
4. Pour the Blueberry Syrup into a small jug for serving.