2 cups self-raising flour
2 whole eggs lightly beaten
¼ cup castor sugar
2½ cups milk
1 punnet (250g) blueberries
1 tsp bi carbonate of soda
Mix flour, bi-carbonate of soda, eggs, sugar & milk together in a bowl until smooth (no lumps).
Stand aside to rest for ½ hour. Place a knob of butter in a pan, on a low to medium heat. Add the blueberries to the batter. Cook the pancakes until golden brown and cooked on both sides.
Serve with ice cream & whipped cream extra blueberries & sprinkle with icing sugar.