Instructions

1. Place the blueberries, sugar and lime juice in a small saucepan. Simmer over a medium heat until the berries are plump and nearly bursting. Remove from the heat.
2. Sieve the plain flour and baking powder into a large bowl. Add the wholemeal flour and sugar, stir to mix. Whisk the egg, milk and melted butter together in a jug. Create a hollow in the middle of the dry ingredients, pour in the egg mix and whisk with a sieve until only just combined.
3. Heat a little butter and oil in a non stick frying pan, once hot ladle some batter on and rotate the pan so it evenly covers the base. Flip over once bubbles start to appear on the surface.
4. Serve with the warm compote on the side.