Fluffy Blueberry Pancakes with Maple Butter

Whisk the flour, sugar, baking powder and salt in a large bowl until evenly combined, then make a well in the centre.

Melt 3 tbsp of the butter in a small saucepan over low heat, 1 to 2 minutes, until just liquid. In a medium bowl, whisk the eggs, milk and vanilla until smooth, then whisk in the melted butter.

Tip: Let the butter cool for a minute so it does not scramble the eggs.

Pour the milk mixture into the well and stir with a spatula just until no dry flour shows; a few lumps are fine. Let the batter rest 5 minutes, until it thickens and small bubbles appear on top.

Tip: Overmixing makes tough, flat pancakes, so stop as soon as the flour disappears.

Meanwhile, mash 1/4 cup of the softened butter with 2 tbsp of the maple syrup in a small bowl until smooth and pale.

Heat a large nonstick skillet over medium heat for 2 minutes and brush with a little butter. Ladle in 1/3 cup batter per pancake and scatter a spoonful of frozen blueberries over each. Cook 2 to 3 minutes, until bubbles pop on the surface and the edges look set.

Tip: Adding the berries in the pan keeps them whole and stops purple streaks through the batter.

Flip the pancakes and cook 1 to 2 minutes more, until golden underneath and the centres spring back when pressed. Stack on a plate under a clean tea towel to keep warm.

Repeat with the remaining batter and blueberries over medium heat, brushing the pan with butter between batches and lowering the heat if the pancakes brown before the centres set, 3 to 5 minutes per batch.

Serve the pancakes in stacks of three, topped with a spoonful of maple butter and a pour of the remaining maple syrup.