Buttermilk Blueberry Pancakes with Blueberry Lime Sauce

Begin by making the sauce. Place the blueberries, lime juice and caster/ granulated sugar in a saucepan with 90 ml/6 tablespoons water, then simmer over a gentle heat for about 5–10 minutes until the fruit is soft and the sauce is thick and syrupy.

To make the pancake batter, put the flour, baking powder, egg yolk, caster/granulated sugar, salt, milk and buttermilk in a large mixing bowl and whisk together. Add the melted butter and whisk again. The batter should have a smooth, dropping consistency.

In a separate bowl, whisk the egg white to stiff peaks. Gently fold the whisked egg white into the batter mixture using a spatula. Cover and put in the refrigerator to rest for 30 minutes.

When you are ready to serve, remove your batter mixture from the refrigerator and stir once. Put a little butter in a large frying pan/skillet set over a medium heat. Allow the butter to melt and coat the base of the pan, then ladle small amounts of the batter into the pan, leaving a little space between each. Sprinkle a few blueberries over the top of the pancakes and cook until the underside of each pancake is golden brown and a few bubbles start to appear on the top – this will take about 2–3 minutes. Turn the pancakes over using a spatula and cook on the other side until golden brown. Keep the pancakes warm while you cook the remaining batter in the same way, adding a little more butter to the pan each time, if required, and sprinkling each pancake with blueberries.

Serve the pancakes in a stack, drizzled with the blueberry lime sauce and topped with a dollop of whipped cream.