Combine flour, baking powder, sugar, blueberries and 1 cup grated nashi in a medium bowl. Make a well in centre of flour mixture, add combined egg, milk and butter, stir to combine.

Place tablespoons of mixture in heated greased frying pan or on griddle. Turn pancakes over when bubbles appear on the surface. Cook second side until golden brown.

Melt butter in a clean pan, stir through brown sugar and simmer until golden and bubbling. Serve over the pancakes with the remaining grated nashi.

Makes about 12 and serves 4.