Whisk the dry ingredients. In a large bowl, combine the flour, sugar, baking powder, bicarbonate of soda, and salt. Whisk them together until they're evenly distributed—you'll see the pale, uniform colour of the mixture, and it should smell clean and slightly chalky.

Mix the wet ingredients. In a separate jug or bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. The mixture should look pale yellow and slightly thick, with a creamy, tangy aroma from the buttermilk.

Combine gently. Pour the wet ingredients into the dry ones. Use a spatula to fold them together with broad, slow strokes. Stop as soon as the flour disappears—a few lumps are absolutely fine. The batter should look thick, shaggy, and a little bumpy, not smooth or runny.

Rest the batter. Leave the bowl to sit for 5 minutes. During this time, the gluten relaxes and the baking powder activates. You'll notice tiny bubbles forming on the surface, and the batter will thicken slightly. This rest is non-negotiable for the fluffiest result.

Fold in the blueberries. Gently scatter the blueberries over the batter and fold them in with just two or three strokes. You want them evenly distributed, but overmixing will turn the batter a murky grey-blue. Stop the moment they're incorporated.

Heat the pan. Place a large non-stick frying pan or griddle over medium-low heat. Add a small knob of butter and let it melt until it foams gently—you'll hear a soft sizzle, and the butter will smell nutty and warm. If the butter browns immediately, the pan is too hot; wipe it clean and start again with a lower heat.

Cook the pancakes. Ladle about 60ml of batter (roughly ¼ cup) onto the pan for each pancake, leaving space between them. Cook until the edges look set and bubbles appear on the surface, popping slowly to leave small holes—this takes about 2-3 minutes. The underside should be golden brown, and the top should look matte rather than glossy.

Flip and finish. Slide a spatula under the pancake and flip it in one confident motion. Cook for another 1-2 minutes, until the second side is also golden and the pancake feels springy when pressed gently in the centre. Transfer to a plate and keep warm while you cook the remaining batter.