Prepare the dry base: In a large mixing bowl, whisk together the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt. The mixture should look pale and uniform, with no lumps of baking powder visible. I run my fingers through it to check for any hidden clumps.

Combine the wet ingredients: In a separate jug (or a well in the centre of the dry ingredients), whisk the buttermilk, egg, melted butter, and vanilla extract until the egg is fully incorporated. The mixture will look slightly thick and creamy, with a pale yellow hue from the butter.

Make the batter: Pour the wet ingredients into the dry ingredients. Stir gently with a wooden spoon or a whisk until just combined. A few small lumps are absolutely fine — overmixing will make the pancakes tough. The batter should be thick and slowly drop from the spoon, not runny. It will smell sweet and slightly tangy from the buttermilk.

Add the blueberries: Gently fold the blueberries into the batter with a rubber spatula. If you are using frozen blueberries, work quickly to avoid the batter turning purple. The berries should be evenly distributed, with some peeking through the surface of the batter.

Heat the pan: Place a large non-stick frying pan or griddle over a medium heat. Add a small knob of butter and let it melt, swirling it to coat the base. The butter will sizzle gently and smell nutty. When a drop of water flicked onto the pan dances and evaporates, the pan is ready.

Cook the first side: Pour about 60ml (¼ cup) of batter per pancake onto the hot pan, leaving space between each. You should hear a soft sizzle as the batter hits the surface. Cook for 2 to 3 minutes, or until bubbles appear all over the surface and the edges look set and slightly dry. The bottom should be golden brown — take a peek by lifting the edge with a spatula.

Flip and finish: Flip the pancake with a thin, wide spatula. The cooked side should be an even golden-brown colour. Cook for another 1 to 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. You will smell a lovely toasted butter aroma filling your kitchen.

Serve immediately: Stack the pancakes on a warmed plate, pour over the maple or golden syrup, and serve while the blueberries are still bursting with juice. The contrast between the fluffy cake and the sticky syrup is exactly what makes this dinner feel special.