To a mixing bowl add the flour, baking powder (if not using self-raising flour) salt and sugar then whisk with a wire whisk and set aside. Melt the butter in the microwave for around 45 seconds).
To the second bowl, add the egg and whisk with a fork or wire whisk. In the same bowl pour in the buttermilk, whole milk, melted butter and mix together until combined.
Pour the wet ingredients into the bowl with the dry ingredients and combine all the ingredients together. Set the bowl aside for 10 minutes.
Wash the blueberries and set them aside. Place the non-stick pan on a medium heat and add a tablespoon of sunflower oil.
Once the oil has heated, add ⅓ of a cup to the pan and place around 8 blueberries into the pancake. Allow to cook for around 2 minutes or until golden brown then use a spatula to turn the pancake over to continue cooking.
Remove the pancake and add another tablespoon of oil then repeat step 5 until all the batter is used. Once you have used all the batter, serve with some maple or golden syrup.