Step 1
Make your pancake batter the night before. Combine the milk, vanilla, eggs, flour, sugar and baking powder in a blender and blend to a smooth mixture. Refrigerate overnight.
Step 2
Heat a non-stick frying pan (or two) over a medium-low heat. Fold the blueberries through the pancake mixture, then ladle about a third of a cup of batter onto the pan, without adding any butter or oil, and cook for about a minute. If the blueberries aren’t evenly distributed, you can pluck a few from the batter and add them to each pancake.
Step 3
Cook the pancakes for about 3-4 minutes, until the bottom is golden brown and the sides of the pancake are set, then flip and cook for a further 3 minutes or so until cooked through.
Step 4
For the cinnamon sugar, mix the ingredients together.
Step 5
Serve the pancakes with a good pat of butter, a few extra blueberries, a sprinkle of the cinnamon sugar and a drizzle of maple syrup.
