- 2 large Happy Egg Co eggs
- 150g/5oz plain flour
- 125ml/4½fl oz milk
- 3 tbsp orange, grapefruit or lime marmalade
- 225g/8oz fresh blueberries
- Oil for frying
- A little orange juice or brandy
- Strips of orange zest to decorate
Put the eggs, flour, milk and 2 tbsp of the marmalade in a food processor and whizz to a smooth batter. Add the blueberries and stir in well to combine.
Heat a little oil in a nonstick frying pan then add a spoonful of the batter, making sure each pancake has some blueberries in it. Cook until bubbling and brown then flip over and cook the other side. Continue until all the batter has been used, keeping the pancakes warm in a low oven, layered with greaseproof paper.
Put the remaining 1 tbsp of marmalade, with a little orange juice or brandy, into a small pan and gently heat through.
Arrange the pancakes on warmed plates, drizzle over the sauce and decorate with the strips of orange zest.