• 200g plain flour
• 2 teaspoons baking powder 
• 40g golden caster sugar 
• Pinch of fine sea salt 
• 2 eggs 
• The leaves from 5 – 6 sprigs of thyme
• About 125ml milk 
• 1 tablespoon runny honey, plus extra for serving 
• 2 handfuls of blueberries 
• 1 large knob of butter

To make the batter, place the flour into a large mixing bowl with the baking powder, sugar and salt. Crack in the eggs and add the milk. Use a fork or whisk to combine the batter fully. It should be good and thick. Add the blue berries, honey and thyme and mix again.

Melt a little of the butter in a large non-stick frying pan over medium–high heat. Tilt and tip the pan to coat it with the butter.

Then, one by one, add 3 – 4 generous tablespoons of batter to the pan, to make individual pools of batter. 

Cook the pancakes for 1 – 2 minutes, until the undersides are golden, then use a small spatula to flip each pancake over and cook the other side for 1–2 minutes until that side is golden, too. 

Remove the cooked pancakes to a plate or board while you repeat with the remaining batter, until it is completely used up. Serve the pancakes warm with ice cream or cream and plenty more honey.