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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.
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