Blueberry pancakes

Sift together the flour, cornmeal, baking powder and bicarb into a large bowl with a good pinch of salt. Whisk together the maple syrup, buttermilk, eggs and melted butter in a jug. Gradually add the buttermilk mixture to the dry ingredients, whisking as you go, until just combined. Some lumps are fine, but you don’t want to see any traces of flour.

Coat 200g of the blueberries in the remaining tsp of flour and then gently fold into the batter along with most of the orange zest. Leave the batter to rest for 5 minutes.

Heat the oven to a low temp – this is just to keep your pancakes warm. Put a large, heavy-based frying pan over a medium heat and add 1 tsp of oil. Once hot, add enough batter for four pancakes (approximately 2 tbsp per pancake). Cook for 1½-2 minutes or until the bottoms are golden. Carefully turn the pancakes and cook for another 1½ minutes until cooked through. If you find the pancakes are cooking too quickly on the outside, lower the heat.

Transfer the cooked pancakes to a baking sheet and put in the oven to keep warm. Repeat with the remaining batter in two more batches, using 1 tsp of oil for each batch, if necessary. Stack three pancakes on each plate, and add a dollop of yogurt, a drizzle of maple syrup and a sprinkling of the remaining orange zest to serve.