In a large bowl, sieve the self-rising flour and baking powder together, then add the sugar and mix well, until all the ingredients are completely mixed.
Form a hole in the middle of the dry mix – like a volcano – and add the egg and half of the milk; with the fork, start incorporating the wet mix and dry mix together.
Once half of the wet mix is incorporated, add the rest of the milk to the bowl, and continue mixing with the fork until the batter is smooth and has no knots at all.
Add about three-quarters of the blueberries to the batter and mix well.
Put a large frying pan on the hob to warm up on medium heat and once warm, add 3-4 sprays of cooking spray and reduce the heat to low.
Once this is warm, add three tablespoons of batter to the pan to create a pancake; each pancake should be about 10-12 cm (4-5 inches) in width, so you may want to add each tablespoon of batter on top of the other. This will make the batter spread slowly, but the pancakes will be extremely fluffy.
You can cook two or three pancakes at a time on a large frying pan; you should cook these for about two or three minutes on the first side on low heat.
Once bubbles appear all over the surface of the pancake and the batter starts to thicken and cook through, they are ready to be flipped. Before flipping, apply a couple of cooking sprays to the top of the pancakes (one spray per pancake) and flip.
Cook on low heat for a further two or three minutes, until the batter is cooked through and through.
Continue cooking the pancakes this way until all the batter is used, then serve with the remaining fresh blueberries! Enjoy!