Method
- In a bowl, whisk together the flour, salt, egg and milk until smooth.
- Set aside the batter to stand for at least 10 minutes.
- Lightly spray or wipe a small non-stick frying pan with oil and place it over a medium heat
- Pour one-quarter of the batter mixture into the hot pan and then tilt it to cover the base evenly.
- Cook until the pancake is set and golden underneath, then flip it over carefully and cook the other side.
- Remove and keep warm while you cook the remaining pancakes in exactly the same way.
- Spread each warm pancake plate, spoon over the blueberries and folder in half, then half again.
- Serve immediately.