4 medium eggs
2 cups buttermilk
1/2 cup (100g) butter, melted and cooled
2 1/2 cups (350g) self-rising flour
5 Tbsp superfine granulated sugar
Finely grated zest of 2 lemons and juice of 1 lemon
About 14 ounces (400g) fresh or frozen blueberries
Greek yogurt for serving
1 In a large bowl, whisk together eggs and buttermilk, then whisk in cooled butter. Sift in flour and stir in 4 tablespoons of the sugar. Fold in lemon zest and three-fourths of the blueberries; don't stir because this will turn the batter blue.
2 Cook pancakes over medium heat on a lightly oiled barbecue hot plate (cast-iron griddle) until golden brown. Flip them over and cook other side until golden. Keep them warm on a plate covered with a clean tea towel while cooking remaining pancakes.
3 Alternatively, heat a large non-stick skillet over medium heat. Lightly oil pan. Add tablespoonsful of batter, spreading it out slightly, leaving enough room for pancakes to spread (cook in batches of three). Cook for 3-4 minutes or until pancakes are golden brown underneath. Turn pancakes over with a spatula and cook other side until light brown.
4 Put remaining blueberries in a saucepan with remaining 1 tablespoon sugar and the juice of 1 lemon. Cook gently for about 2-3 minutes. Serve pancakes with blueberry syrup and Greek yogurt.