Ingredients

Pancakes
2 Eggs
200g Self raising flour
250ml Milk


Jam
400g Fresh blueberries
250g granulated sugar
1 lime, zest and juiced
Greek yoghurt (optional

Method
In a pan, add the blueberries, sugar, lime juice and zest. (You can always add a couple of peeled and chopped apples to help the jam set).
Bring the jam to a boil, then simmer until the temperature (using a Taylor jam thermometer) reaches 105C or the word ‘jam’ on your thermometer.
Carefully pour the jam into a sterile jam jar and allow to cool before putting the lid on a storing in the fridge.
For the pancakes, in a bowl whisk together the flour, eggs and milk until you have a smooth batter
Heat a non stick frying on a medium heat.
Pour 3 small pancakes in the pan, leaving a gap between each one (do less if your pan is smaller, but no more if you have a larger pan as you don’t want to worry about them burning)
Allow the pancake to cook for 45 seconds to 1 minute on one side or until golden then flip and let the other side cook for another 30-45 seconds.
Serve the pancakes warm with the jam and a little bit of yoghurt