White Chocolate and Blueberry Pancakes

• 3/4 cup self raising flour
• 1 tsp baking powder
• Pinch of salt
• 1 large egg
• 7 oz. milk
• 1½ tablespoons real maple syrup
• 1 tbsp melted butter
• 3 oz. white chocolate chips
• 3 oz. fresh blueberries
• Sunflower oil for frying 
• Maple syrup for drizzling

Combine dry ingredients.  Make a well in the middle and slowly whisk in the egg, milk, and maple syrup until you have a smooth, thick batter. Add the melted butter, the white chocolate chips, and half the blueberries. Stir.
 
Heat a wide non stick frying pan over a medium heat and add a little oil. Cook the pancakes in batches by dropping about a tablespoon of batter for each pancake into the pan.

Cook for about 3 minutes on each side until golden. Transfer the pancakes to a warm plate. Cover to keep warm. Serve the pancakes with the remaining blueberries and drizzle generously with maple syrup.