Blueberry Scotch Pancakes with Maple Butter

Pancake Tuesday approaches. In typically British style, there is no mardi gras or carnival to celebrate the season, just a big build up to a single day with a different sort of dessert! Although typically as soon as the reminders appear in the shops, you know the sort of thing - lemons and sugar by the till,  golden syrup in Warhol-esque towers in the middle of aisles, my boys start craving pancakes three times a day.

So Pancake Tuesday is still almost a week away and we have already exhausted our supplies of flour, baking powder and syrup having had pancakes for breakfast, after school snack and (just once so far) for dinner. We are now aiming to try a new pancake every day until next tuesday. Our latest incarnation is fruit filled and topped with the most gloriously morish butter.

Blueberry Scotch Pancakes
1 cup plain flour
1 tbsp caster sugar
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 egg
1 tbsp maple syrup
milk to mix
2 tbsp blueberries
a smidgen of vegetable oil 

Sift the flour, sugar, baking powder and bicarbonate together.
Whisk together the egg and maple syrup.
Stir the wet ingredients into the dry then add enough milk to make a thick but pourable liquid.
Heat a griddle or heavy frying pan. Lightly oil the pan.
Pour a couple of tablespoons of batter per pancake onto the pan.
When the surface of the pancakes have become covered in bubbles, flip them over using a palette knife and cook on the other side. 
Once cooked on both sides, remove to a warm plate and cover with a tea-towel until ready to serve.
Lightly oil the pan in between rounds of pancakes.
Serve a stack of blueberry pancakes with a dollop of maple butter.(below)

Maple Butter
4tbsp butter
4 tbsp maple syrup
Whisk together till blended.