Lemon and Blueberry pancakes

Love on a plate, this is probably the American in me. I like pancakes, and i like blueberries and i like lemons. These are all of those and thick fat and warming. I'd say their best with yogurt and lots of maple syrup. The wheatgerm makes them slightly more filling but without being too wholemealy. The Blueberries work well whole since they are less likely to stick to the pan.

Ingredients

• 2 eggs
• zest of an unwaxed lemon
• 160ml milk
• 60ml natural yogurt (mix into the milk)
• 2 tbsp agrave nectar
• 150g blueberries
• 1/2 tsp cinnamon
• 20g wheatgerm
• 2 tbsp melted butter
• 120g plain flour
• 11/2 tsp baking powder
• Few drops of vanilla essence

Directions

Beat the eggs with the nectar, zest, milk, vanilla and yogurt until smooth. Add the melted butter. Next sift in the flour, cinnamon and baking powder and stir lightly. Lastly fold in the wheatgerm and blueberries.

Heat a cast iron pan on a medium burner. Add a knob of butter (you need less after the first pancake) and let it foam. Spoon in enough batter to cover the pan and cover with a lid. Covering the pan helps cook the top a little so the pancake is easier to turn. The pancake is ready to turn when bubbles and a slight skin appear on the top. Fry the other side briefly and then turn out. Keep warm in the oven.