Preheat a large heavy-bottomed frying pan.
Place the flour into a bowl and make a well in the centre. Break in the eggs and whisk, adding a little milk as you go, to form a smooth batter, then whisk in the icing sugar.
Brush the pan with a little oil then add large spoonfuls of the batter. Cook for 1-2 minutes, until small bubbles appear on the surface, then turn over and cook for another 1-2 minutes, until lightly golden.
Divide the pancakes between two warm serving plates. Top with the blackberries, drizzle over the maple syrup and serve.
