Get prepped for Shrove Tuesday with KitchenCraft, Taylor Precision and MasterClass. This recipe for pancakes with blueberry jam is perfect for breakfast, brunch, lunch or dinner - after all, you can throw out the rules on Pancake Day!

What you’ll need

Equipment

- A jam thermometer: Taylor Pro Stainless Steel Jam Thermometer

- A juicer: Chef'n Juicester Jr. 2 in 1 Citrus Juicer

- A non-stick frying pan: MasterClass Ceramic Non-Stick Eco 30cm Fry Pan

Ingredients

For the pancakes:

• 2 eggs
• 200g self raising flour
• 250ml milk

For the jam:

• 400g fresh blueberries
• 250g granulated sugar
• 1 lime, zest and juice

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 105’C 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 pan 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.