Sieve all the dry ingredients into a large bowl then add the bicarbonate of soda, salt and sugar. Make a well in the centre and add all the other ingredients. Mix together and allow to stand for 30/40 minutes.
Melt a knob of butter in a frying pan and add a ladle of batter, each pancake should hold a good shape about 1/2 cm thick. Flip the pancake as the edges brown. You can keep cooked pancakes in a warm oven whilst the others cook.
For the topping
Place blueberries, sugar and lemon juice in a pan and bring to boil. Simmer for 5/10 minutes until fruit is soft, not mushy and a good syrup has formed.
Serve with maple syrup and a dusting of icing sugar.