Combine the flour, baking powder and bicarbonate of soda in a mixing bowl. Add the golden syrup, blueberries and lemon zest.
Pour the milk into a measuring jug. Break in the egg and mix well with a fork.
Pour most of the milk mixture into the dry ingredients and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick batter.
Heat a non stick frying pan and add a knob of butter. Use a pastry brush to disperse the butter all over the base of the pan.
Spoon in the batter, a tablespoon at a time into small heaps. My pan allowed for 3 at a time. As the pancakes cook bubbles will form on the top, turn them over at this stage and cook until brown on the second side.
Keep warm on a plate covered with foil and repeat until all the mixture is used up.
Notes
These keep well in the fridge for a few days and can be eaten cold or gently reheated in a microwave. They also freeze well, wrap in foil first and defrost overnight.Nutrition approx per pancake (excluding butter to cook and toppings) :80 Kcal, 15.6g Carbohydrate (1g Sugars), 1g Fat, 2.4g Protein, 0.7g Fiber