Makes 6 pancakes for 2 – 3 people – Prep: 30 min + 20 min resting

Put the lemon Skyr, egg, sugar and vanilla extract into a bowl and mix with a whisk or a fork.

In a separate bowl, mix the flour, baking powder, baking soda and a pinch of salt.

Add to the Skyr mix with the milk and whisk until you get an even batter. Grate in some lemon zest, then fold through two handfuls of blueberries.

Set the batter aside for 20 minutes to rest.

Melt a little knob of butter in a frying pan, put in a ladle of batter and fry on a medium heat for a good minute until the pancake starts bubbling on the surface. Flip and cook for a few more seconds on the other side. Put on a plate.

Melt another little knob of butter and repeat the process until you have 6 pancakes in total.

Distribute the pancakes between 2 or 3 plates, add a dollop of blueberry Skyr, sprinkle with a few fresh blueberries and drizzle with maple syrup. Serve immediately.