BLUEBERRY PANCAKES WITH CRÈME FRAICHE.

Ingredients......100gm of plain flour, 1 tbs of castor sugar, 2 tbs of Greek yoghurt, 2 eggs separarted, grated rind of 1 lemon, 225ml of milk, butter/ marg for greasing the pan, 1 punnet of fresh bluberries, 6 tbs of maple syrup, 4 tbs of creme fraiche. Mix together the flour and sugar in a medium bowl and make a well in the centre. In a separate bowl mix together the egg yolks, yoghurt, lemon rind and milk. Pour this mixture into the flour well. Mix well thoroughly, using a whisk or wooden spoon, to make a smooth batter. Whisk the egg whites till stiff, gently spoon a third of the egg whites into the flour to loosen the mixture, now fold in the rest. Heat your Melt a knob of butter in a small frypan ( 15cm/ 6"), over a medium heat. Pour in 1/4 of the batter. The pancake batterv should not be more than 1/2"/1 cm thick and sprinkle with some bluberries. When the bubbles begin to break on the surface, flip the pancake over and cook for another minute or two, slide onto a warm serving plate and drizzle with maple syrup and keep warm. Make 3 more pancakes with the remaining batter in the same way. Serve with a dollop of creme fraiche. MMMmmmmm!