Method

1.Sift the flour, baking powder and bicarbonate of soda into a bowl.

2. Add 3 tablespoons of the caster sugar and the lemon zest

3. Pour in the yogurt, milk and eggs and combine together until smooth. Put to one side.

4. Dissolve the remaining caster sugar in 100ml/3½fl oz water in a pan over a low heat. Add 150g blueberries and bring to the boil and simmer for 1 minute. Add the lemon juice and put to one side.

5. Heat a little oil and a small piece of butter in a good non-stick frying pan over a medium heat.

6. Mix the melted butter into the pancake mixture. Put a small ladle full of pancake mix into the hot frying pan, sprinkle with a few blueberries and cook for a few minutes until the pancake is golden underneath (lift with a palette knife at the edge to see).

7. Turn the pancake over and cook the other side. Continue cooking the pancakes until all the mixture is gone. Layer the cooked pancakes with a sheet of baking parchment in-between and keep warm.

8.To serve: fold the pancakes into triangles and spoon the blueberry syrup over them.
Delicious served with natural yogurt, cream or ice-cream.