Measure out all your dry ingredients (flour, salt, sugar and baking powder) and mix in a large bowl.
Measure out and mix all your wet ingredients (yoghurt, melted butter let it cool a little and eggs).
Add your wet to dry and whisk gently. You dont want to over-mix when it comes to making pancakes, lumps are good, believe it or not!
If making the night before, keep this mixture in the fridge overnight (without salt though, as it breaks down the eggs and will make the mixture separate and become too runny add your salt just before making if preparing in advance).
Fold in blueberries. Set aside until ready to cook.
Preheat your grill to very hot.
Heat 1 tablespoon of butter in a large frying pan a medium to high heat is best when making pancakes but adjust at your discretion. Swirl and wait until its hot and frothing. Then ladle (or pour using a jug a ladles worth is about 4 tablespoons) into the pan. I do 3 at a time as my frying pan is quite large.
Whilst the first lot of pancakes are cooking. Place the bacon rashers under the preheated grill.
Once little holes start to appear, have a little look to see if they are done, then carefully turn them over (they take between 3-5 minutes on each side).
Once the bacon is almost done, after about 5 minutes, brush very generously with maple syrup and pop back under for a few more minutes.
Remove the first lot of pancakes and keep them warm under the bacon in the grill. Melt more butter and cook the remaining 3 as before.
Turn the bacon over and cook on the other side for a few minutes. Again, just before they are done on that side brush with maple syrup.
Flip the second lot of pancakes.
Take the bacon out and brush one more time, generously, with maple syrup. Remove and set aside.
Serve 2 per adult with 2 rashers of bacon on top, a sprinkle of icing sugar, and an extra glug of maple syrup.