Ingredients:

Blueberry Pancakes:

· 200g gluten-free self-raising flour

· 2tsp gluten-free baking powder

· 300ml lactose-free milk

· 2 eggs

· 1 tbsp caster sugar

· 2 cups blueberries

· 1 sachet of Bimuno®Original

Lemon curd

· 4 lemons (zest and juice)

· 4 eggs

· 220g butter

· 300g caster sugar

Method:

For the lemon curd…

1. Away from the heat, crack your eggs into a saucepan and whisk them together.
2. Add the rest of your ingredients including a sachet of Bimuno® Original, and place the saucepan on a medium heat. Let the butter melt and mix for around 10 minutes until the mixture starts to thicken.

Add to glass jars and leave to cool before placing in the fridge to thicken further.

For the pancakes…

1. Combine your dry ingredients in a bowl, including a sachet of Bimuno original powder, and mix together.
2. Whisk the eggs together then add them to the dry mix, along with the milk.
3. Whisk until you get a smooth consistency, then fold in the blueberries.
4. Ladle the mixture into an oiled pan and cook each side of the pancake for 1-2 minutes, on a low-medium heat. Remember to oil the pan between each pancake!
5. Once golden on each side, transfer to a plate and top with homemade lemon curd.