Melt the butter then mix the wet and dry ingredients separately, then whisk them together in a bowl until you reach a smooth consistency. Pour into a jug or grab a ladle
Cover and chill in the fridge for about 30 minutes
Place a heavy-bottomed frying pan over medium heat with a little butter. Once sizzling pour in enough batter to make the pancakes the size you would like - we like big ones!
Cook these until bubbles begin to appear on the surface, then flip your pancake and cook on the other side.
Take a separate frying pan, add a little butter and gently heat through the banana slices with a little golden caster sugar to get a lovely caramelisation. Just at the end pop in your blueberries to warm through.
Serve pancakes with oodles of blueberries and banana, drizzled with lots of maple syrup and a sprinkling of icing sugar.