Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes. Heat a large non-stick frying pan over a medium heat and add a little melted butter. When hot, add in spoonfuls of the batter spaced well apart. It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm thick. Repeat until all the batter is used up, keeping the pancakes warm by wrapping them up in foil. When you are ready to serve the pancakes, Pile them on top of each other, pour over the maples syrup and decorate with the blueberries and toasted pecans