Jack Johnson might be all about the banana pancake, but there's nothing like getting your lazy Sunday brunch game on with their blueberry counterparts. After all, fluffy pancakes and blueberries are quite simply — to borrow the words of musician-surfer Johnson himself — better together. Bonus points for getting your antioxidant fix early on in the day.

A piping hot stack of fluffy pancakes might very well be an all-American export, but we've chosen to swap good old maple syrup for a familiar Asian ingredient — gula melaka. Top your creation with toasted coconut flakes and pair with a hot cup of tea

Blueberry pancakes

Here's what you need

Serves two

1 tablespoon baking powder
1 pinch of salt
1 teaspoon white sugar
1 large egg, beaten
15 grams butter, melted and cooled
150 ml milk
110 grams plain flour
Butter for frying
(Optional) Coconut flakes, toasted

For the syrup

150 grams gula melaka, finely chopped
75 ml water

How to make it

1. Put all the ingredients except for the blueberries into a blender and blitz till the mixture is thick and smooth. Stir the blueberries into the mixture. Transfer the mixture into a jug so you can pour the batter straight into the pan.

2. Heat a smooth griddle or non-stick frying pan on the stove over medium heat. Coat the surface of the pan or griddle with a small knob of butter, but take care not to let the butter burn.

3. Pour the pancake batter (you can make them as small or wide as you like) into the the pan and cook for about 3 mins until small bubbles emerge on the surface of each pancake. Flip the pancakes and cook for another 2 or 3 minutes until the surface turns golden. Remove from the pan and set aside. 

4. Meanwhile, prepare the gula melaka syrup by combining the water and gula melaka in a saucepan and bringing it to a boil. Once the solution starts to boil, lower the heat and let it simmer until the syrup reduces by about half. It should have the consistency of runny maple syrup. Remove from the heat and pour into a serving jar.

5. To serve, stack pancakes up and sprinkle with toasted coconut flakes. Drizzle with gula melaka syrup and serve the rest of the syrup on the side. Brunch is served. 

Recipe adapted from Nigella.com