Blueberry Pancakes

A cake recipe for all foodies:

Rinse and drain blueberries.

Mix flour, baking powder and salt.

In a second baking bowl, beat eggs and sugar with mixer until white foamy.

Add vanilla pulp, buttermilk and melted butter.

Pour the flour mixture into the egg mixture and mix until smooth. Add two thirds of the blueberries.

Let the dough rest for 20 min.

Preheat the oven to about 75 (convection 50) degrees.

Toss 1 tsp butter in a non-stick frying pan so that the butter is evenly distributed on the bottom of the pan.

Pour a small ladleful of pancake batter into the skillet and toast , , until the edges turn golden brown.

Turn and finish toasting the pancake.

Keep warm in the oven.

Prepare in this way in turn the whole quantity of dough to pancakes.

To serve, sprinkle the pancakes with the remaining blueberries, dust heavily with powdered sugar and drizzle with maple syrup.

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