First, sift the flour into a large mixing bowl. Throw in the salt.
Make a well, and tip in the beaten free range egg.
Pour over the milk, and using a bell whisk, beat until you have a smooth batter.
Take 150g of the blueberries, and slice each in half (or into quarters if large berries). Pour into the batter and mix well.
Using the back of a large metal spoon, crush the blueberries and mix well into the batter.
Bring a large non-stick frying pan to 200C heat, and carefully add 1 x tbsp light olive oil. Carefully swish the oil around the base of the pan so that it is evenly coated.
Ladle a quarter of the blueberry pancake batter into the centre of the pan and spread it out using the back of the ladle.
Cook for 2 mins, then carefully flip over to cook the under side. Cook for a further 1 1/2 - 2 mins then transfer onto a plate. Add oil again (you may want to adjust quantity depending on how much was absorbed with the first pancake), and repeat until all the batter mix has been used up.
Serve immediately, and garnish with the remaining blueberries.
Optionally, honey and extra thick Greek yogurt goes very well.