2 cups of all-purpose flour
2 teaspoons of baking powder
1 teaspoon of baking soda
½ teaspoon of salt
3 tablespoons of white sugar
2 large free range eggs
3 cups of buttermilk (to make them fluffier) or 2.5 cups
4 tablespoons of unsalted melted butter
2 punnets of blueberries
Seasonal fruits, finely chopped or sliced (banana, strawberries and nectarine used for this recipe)
In a large bowl sift together the flour, white sugar, baking powder, baking soda and salt.
Beat the eggs with the buttermilk and melted butter. Combine the ingredients into the large bowl with the dry ingredients and mix for 3 minutes or until all the lumps of flour have disappeared.
Heat the butter in a non-stick fry pan over medium heat and wait until the butter just begins to brown. Pour batter into the non-stick fry pan and sprinkle in a small handful of blueberries.
Cook for 2 to 3 minutes on each side or until the batter begins to bubble over the whole surface and remove from pan.
Dollop a large tablespoon of Nutella into the centre of the pancake whilst the pancake is still warm and top with seasonal fruit.