Firstly make up your maple butter by beating the butter until it becomes soft and fluffy. Put to one side.
Sift the flour, bicarbonate of soda and baking powder into a bowl adding a pinch of salt and then stir in the sugar.
Whisk together the eggs, milk, buttermilk, butter and vanilla extract.
Make a well in the dry ingredients and gradually add the buttermilk mixture to make a thick smooth batter. Leave to stand for 30 minutes.
Heat a frying pan over a low/medium heat. Brush with a little melted butter and add 2 heaped tbsp of batter. You can cook more than one at a time, depending on the size of your pan.
Add a sprinkle of blueberries on top of the pancakes and cook for about 2 mins. Then flip over until golden brown.
Keep pancakes warm whilst you make up your batch and be sure to grease the pan with each pancake.
Serve with a little dollop of maple butter and enjoy!
