Put the apples, blackberries, 15g of caster sugar and lemon in a saucepan. Add a few drops of water bring to the boil and then simmer until the apples are tender.
Sift the flour, bicarbonate of soda and salt into a bowl, stir in the remaining sugar and make a well in the centre. Add the egg yolks and a little of the milk. Beat in gradually to make a smooth batter and gradually add the rest of the milk. Whisk up the egg whites using an electric whisk till stiff and then fold into the batter.
Heat a large heavy based frying pan and brush with oil spoon in the batter to make pancakes about 2-3 tbsp each. Cook for 1-2 minutes or until golden each side. Keep warm while you make more pancakes. Serve them layered with fruit and a dollop of crème fraîche.