Blueberry and Curd Pancakes

For the blueberry topped pancakes, defrost the blueberries, catching the liquid as you go. Set drained blueberry juice aside.

Mix all ingredients together. Finally, gently mix in the blueberries. In a non-stick pan with a little oil, fry small pancakes until golden brown.

Keep the pancakes warm in the oven until all the batter is used up. Mix the remaining curd with the collected blueberry juice.

Dust the blueberry and curd pancakes with powdered sugar and serve with the curd and blueberry juice cream.

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