1.Sift flour and sugar into a medium bowl; whisk in combined egg and milk until smooth. Transfer to a medium jug.
2.Heat a lightly greased large frying pan over medium heat. Pour ⅓-cup of batter into the pan; cook hotcake until bubbles appear on the surface. Turn hotcake; cook until browned lightly underneath. Remove from pan; repeat with remaining batter.
Scatter blueberries over hotcakes, muesli or porridge for an antioxidant hit, necessary for a healthy immune system. If you add a pinch of bicarbonate of soda to the flour, it will give the hotcakes a light, spongy texture.Note