In a large bowl, mix together the flour, baking powder, sea salt and caster sugar and make a well in the centre. Pour in the beaten egg, milk and whisk the mixture until you have a smooth batter.
Whisk in the melted butter and with a large spoon, gently fold in the blueberry’s and crumbled Saint Agur.
In a large non-stick frying pan on a medium heat, melt 1tsp of the unsalted butter.
Spoon a large tablespoon of the batter into the pan to form 1 round pancake, approximately 7cm in diameter.
Repeat this until all the batter is used up, you should make about 10 pancakes.
Cook for 2-3 minutes until small bubbles appear on the surface of each pancake.
Then turn the pancakes over to cook for a further 2-3 minutes. Remove the cooked pancakes onto a plate, cover with a piece of kitchen paper to keep the pancakes warm.
Wipe the frying pan clean with a piece of kitchen towel.
Repeat with the rest of the batter until you have cooked all the pancakes.
To serve, arrange the pancakes onto plates and serve with a spoon of crème fraîche and maple syrup.