Begin by sifting the flour into a large mixing bowl. Add a pinch of salt and mix well
Create a well in the centre of the flour mixture, then pour in the beaten free-range egg.
Gradually add the milk, and use a balloon whisk to gently beat the mixture until it forms a smooth batter.
Add the blueberry conserve and whisk thoroughly until the batter turns a pale blue colour and the conserve is evenly distributed.
Rinse the blueberries thoroughly, then slice them. Finely shred the mint leaves.
Divide the Greek yogurt evenly among the ramekins. Sprinkle half of the sliced blueberries and shredded mint leaves over the yogurt, then drizzle with honey. Set aside.
Heat a large non-stick pancake pan to 200°C. Add the vegetable oil and swirl it around to coat the base evenly. Then, wipe off the excess oil with kitchen paper.
Pour a quarter of the blueberry pancake batter into the centre of the pan. Use the back of the ladle to spread it out evenly.
Cook for 2 minutes, then carefully flip the pancake to cook the other side. Continue cooking for another 1 1/2 to 2 minutes before transferring it to a plate. Roll the pancake into a tube shape. If needed, wipe the pan surface with oil-absorbed kitchen paper.
Repeat the process until all the batter is used.
Serve immediately, garnishing with the remaining blueberries, shredded mint leaves, and an extra drizzle of honey.
