Instructions

Begin by combining the plain flour and baking powder in a large mixing bowl. Add a pinch of salt for balance, and form a well in the center to prepare for the wet ingredients.

In a separate container, whisk together the egg, 150g of condensed milk, and 150ml of cold water until fully blended. Gradually pour this mixture into the bowl of dry ingredients, whisking continuously to achieve a smooth batter with no lumps. Fold in 100g of the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Heat a small amount of vegetable oil in a non-stick frying pan over medium heat. Drop heaping tablespoons of the batter into the pan, forming small rounds. Allow the pancakes to cook until bubbles appear and break on the surface, then flip them over to brown the other side. Depending on the pan's size, cook 3-4 pancakes at once. Repeat this process until all the batter has been used, producing approximately 16 pancakes.

Stack the pancakes on a serving plate, drizzling the reserved condensed milk over the top. Garnish with the remaining 50g of blueberries for a vibrant finishing touch before serving.