- 50 g butter + a little extra for frying
- 300 ml buttermilk
- 1 egg | 200 g pastry flour
- 1 tablespoon baking powder
- Pinch of salt
- 1 sachet vanilla sugar
- 150 g blueberries
- Small bottle of maple syrup
Melt the butter in a pan. Pour the buttermilk into a bowl, add the egg and beat well. Add the melted butter.
In a different bowl, mix the flour with the baking powder, salt and vanilla sugar. Gradually beat the flour mixture into the batter.
Mix 3/4 of the fresh blueberries into the batter. Set the rest of the blueberries aside.
Heat a pancake pan over a medium heat. Pour small ladlefuls of the batter into the hotpan, to form pancakes which are around 10cm in diameter.
Cook for 1 to 2 minutes on each side. Serve the warm pancakes with the remaining blueberries and the maple syrup.