Simple, quick and delightfully fruity - these pancakes may be even better than with lemon & honey.

Ingredients - serves 4 for the pancakes 125g Doves Farm plain flour pinch of salt 2 eggs 300ml Riverford Organic Dairy milk Riverford Organic Dairy butter to fry for blueberry burst 150g blueberrys 1 tbsp Billington's icing sugar 25g Riverford Organic Dairybutter for the cream 200ml carton Riverford Organic Dairy double cream 1 tbsp Billington's icing sugar

Method

1 Place plain flour, salt and eggs in a bowl with a quarter of the milk, whisk togehter to a thick batter then add the rest of the milk and whisk to smooth. Leave to stand for 20 minutes. Heat the oven to 140°C and have a plate warming and ready to receive the pancakes as you make them.

2 Heat a medium sized, heavy based frying pan to hot, add a small knob of butter and swirl to make sure the base is coated before swiftly ladling in a small amount of batter and swirling again to cover the base of the pan. Once 'dry' on the surface and expanding, lift and turn with a palette knife and cook the other side to golden too before transferring to the warm plate in the oven. Immediately repeat the sequence - you will have sufficient mixture to produce 8 pancakes.

3 Melt butter in a skillet and throw in the blueberries, dusting with icing sugar as they cook. Within a couple of minutes they will begin to burst and bleed juice - remove immediately before they collapse. Set aside and quickly make your Chantilly cream by whisking double cream and icing sugar together until thick enough to spoon.

4 Fold pancakes into quarters like fans and place two each onto warmed plates, divide the blueberries between plates and serve with a generous blob of chantilly cream.