Cream the yeast with 2 tablespoons (3T) of the milk.
Sift flour and salt into a warmed bowl.
Stir in the sugar.
Make a well in the centre and pour in the yeast liquid, remaining milk, beaten eggs and 1 oz.(2T) of the melted butter.
Gradually draw the ingredients together and beat to form a smooth batter.
Cover and leave in a warm place for 30 minutes.
Heat the remaining butter in a frying pan (skillet) over moderate heat.
Drop tablespoonfuls of batter into the pan and fry on each side for 30 seconds or until golden brown.
Transfer to a warmed serving plate, fold in half, then fold again to give a fan shape.
Tuck the blackberries into the pockets.
Keep the pancakes warm whilst cooking the remainder.
Sprinkle icing sugar over the pancakes and pour a little cream over.