Warm the jam and lemon juice in a saucepan, stirring until the jam has melted. Add the berries and warm together then take off the heat.
To make the pancakes, sift the flour and sugar into a bowl then make a well. Whisk together the eggs and milk then beat into the flour until smooth.
Heat a large non-stick frying pan, brush with a little butter or oil then add spoonfuls of the pancake batter, a little spaced apart and cook over a medium heat for a few minutes until bubbles appear on the surface and the undersides are golden. Turn them over and cook for a few more minutes until golden and cooked through.
Remove the pancakes and keep hot in a folded teacloth. Brush the pan with a little more butter or oil and continue cooking in batches of pancakes until all the mixture is used up.
Divide the pancakes between four serving plates, spoon over the warm berries and drizzle with crème Anglaise, or serve with spoonfuls of natural yogurt.
Whisk the egg yolks and sugar together in a bowl until pale.
Slit the vanilla pod along its length then scrape out the black seeds with a small knife, add these to a saucepan. Pour in the milk and bring nearly but not quite to the boil.
Gradually whisk the hot milk into the eggs yolks very slowly. Pour back into the saucepan and cook over a low heat, stirring all the time, until the custard has thickened and will lightly coat the back of the wooden spoon. Don’t let the custard get too hot or the eggs will curdle.
When it is ready, strain into a bowl sitting on ice and leave to cool.