Blueberry pancakes with cinnamon butter and syrup

Source: BBC GoodFood India
Serves 4-5
Preparation time: 40 minutes

Ingredients
The pancakes:

• self raising flour 300g
• bicarbonate of soda 1 tsp
• eggs 2
• buttermilk 275ml
• milk 4tbsp
• melted butter 75g
• 225 gm fresh blueberries(the original recipe called for 2 apples and 50g dried cranberries)
• butter or sunflower oil for frying
• maple syrup to serve

The cinnamon butter:

• softened butter 75g
• cinnamon powder 1tsp
• caster sugar 2tsp

Method:

1. To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
2. Mix the flour, bicarbonate and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the blueberries.
3. Melt a little more butter in a non stick pan or smear with sunflower oil. When hot, add 1-3 small  ladles of batter to the pan to make 1-3 small pancakes(its dependent on the size of your pan).
4. Cook for 2-3 minutes until bubbles appear and the underside of the pancake is set and golden. Flip and cook for a few minutes more. 
5. Transfer pancakes to a plate, cover with baking parchment and keep warm in an oven. Cook the remaining pancakes.
6. To serve, stack pancakes on plates, top with a big knob of cinnamon butter and drizzle with maple syrup.
7. ENJOY!!