Sift the flour and a pinch of salt into a bowl. Make a well in the centre and add the eggs. Beat the eggs into the flour. Gradually add the buttermilk and water and beat until bubbles form on the surface of the pancake batter.
Cover and refrigerate until ready to use.
Add the honey to the yoghurt, beat together and refrigerate.
Lightly oil a small pancake pan over a medium heat
Beat the pancake mixture once again before transferring into a jug for easy pouring.
Pour enough batter into the pan to cover the bottom and make a pancake approx 4mm thick. Cook for 30 - 40 seconds before sprinking a few blueberries onto the pancake surface. Flip pancake over once bubbles have formed its surface. Cook for a further minute. Repeat the process until the batter mix is finished.
Serve with the remaining berries, topped with maple infused yoghurt.