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1. Sift flour, sugar, salt, baking powder and soda into a bowl and make a well in the centre. Pour beaten egg, buttermilk, vanilla and melted butter into the well and whisk to combine into a smooth batter.
2. Heat oven to 170 degC. Heat a large nonstick frying pan. Add a film of oil or butter. Pour ¼ cup of batter into the pan to form a pool, then scatter surface with blueberries. When pancake bubbles on the surface (2 to 3 minutes), flip over to cook the other side.
3. Repeat with remaining batter and berries until all pancakes are cooked. Keep finished pancakes warm on a heatproof dish in the oven. Serve stacked and drizzled with maple syrup.

Tip: The first pancake of the batch is best used as a test to see if the pan is at the right temperature and if the mixture is the correct thickness. often this pancake ends up in the rubbish bin, so don't be disappointed if it burns or is raw in the middle.

Tip: Use this test to adjust the heat so it is at a medium level. At this temperature, the inside of the pancake should cook through by the time the outside of the pancake turns golden brown.

Tip: Buttermilk is a special cultured milk product that helps pancakes rise and gives them a light texture.