Combine the flour, sugar, eggs, yoghurt, diced apples, and salt in a blender. Process until the batter is smooth and the apples are finely incorporated.

Place a non-stick skillet over medium heat and add a small knob of butter.

Drop spoonfuls of batter into the pan, spacing them out. Cook for about 2 minutes until bubbles appear on the surface.

Flip the pancakes carefully. Cook for another minute until golden brown and cooked through.

Transfer the finished pancakes to a warm plate and repeat the process with the remaining batter.

Combine the blackberries, honey, and lemon juice in a small saucepan over medium heat.

Simmer the mixture, stirring occasionally, until the berries break down and the sauce thickens into a syrup.

Serve the warm pancakes immediately with the blackberry sauce drizzled over the top.