Pre-heat your oven to 200 degrees (fan) and put in your cast iron pan to heat up. If you don’t have a cast iron pan, a shallow casserole dish will also work.
Make your pancake batter by whisking the eggs with the sugar and half of the milk, and then adding it into a bowl with the sieved flour in. Once a thick batter is formed, slowly add the rest of the milk to thin it out. It will be quite a runny mixture. Finally, add in the grated lemon zest.
Once your pan has heated up in the oven, add the oil to it and put it back in for a further 5 minutes.
Carefully remove your hot pan from the oven and pour in the pancake batter. Be careful as the oil will sizzle. Scatter the blueberries across the top and then return it to the oven as quickly as possible.
Bake for around 18 minutes or until puffed and golden.
When you take it out of the oven, it will be quite puffed up. Allow it to deflate a little and then dust with icing sugar. Meanwhile, ripple the lemon curd through the yoghurt - it does not need to be completely mixed.
To serve, slice the pancake into portions and add a squeeze of lemon juice, a dollop of the yogurt/curd mixture, and a few fresh blueberries.
