Mix the flour, milk, sugar, vanilla sugar and egg. Let soak for about 20 minutes.
Mix the apricot jam and orange juice. Rinse the blueberries.
Vigorously stir the batter. Fold in the blueberries. Cook the pancakes in a little clarified butter until golden brown. Serve with the apricot jam and garnished with mint leaves and orange slices, if desired.