Mix together the flour, baking powder and a pinch of salt in a large bowl.
Beat the eggs, make a well in the centre of the dry ingredients and whisk in the egg adding the buttermilk as you whisk until a thick smooth batter is achieved. Mix in the melted butter.
Cover with cling film and rest for 1 hour or overnight if possible, in the fridge.
Before using stir an check the consistency of the batter. It should be thick but pourable! Add extra buttermilk is required.
Heat the oil in a large non-stick frying pan, over medium/ low heat. Drop a tablespoon of the batter per pancake into the pan to make pancakes approx 5 cm across. Add a few blueberries on the top.
Make 3 – 4 pancakes at a time and cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook for another 2 -3 minutes. Remove from the pan onto a serving dish. Cover with kitchen paper to keep warm while you use the rest of the batter.