Lemon & Blueberry Pancakes (6 portions)

Method

1. 1

   Place 6 metal skillet frying pans in the oven or 1 small roasting tray

2. 2

   Beat the eggs with the caster sugar until light & fluffy

3. 3

   Whisk in the milk, vanilla, flour, nutmeg & a pinch of salt until you get a light batter.

4. 4

   Add most of the blueberries to the batter & stir in very gently with a spoon

5. 5

   Remove the pans from the oven & place a knob of butter in each one. Swirl round until melted

6. 6

   Split the batter between each pan & return to the oven. Bake at 200C for 18-20 mins until light & fluffy

7. 7

   Lightly whisk the cream & spoon into a small pot

8. 8

   Serve the pancake with a drizzle of lemon curd, the remaining blueberries, the pot of cream & a dusting of icing sugar.

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.