Mini Blueberry Pancakes
For the pancake batter: Melt half the butter in a saucepan. Allow to cool. Halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Separate the eggs between 2 bowls. Beat the egg whites until stiff peaks form. Beat the yolks with the powdered sugar and vanilla bean seeds. In another bowl, stir the melted butter with the buttermilk, baking soda, flour and baking powder. Stir the flour mixture into the egg yolk mixture until thoroughly combined. Gently fold in the egg whites and blueberries.
Heat some butter in a skillet set over low heat. Add spoonfuls of the batter to make small pancakes. Cook until golden brown on both sides. Hold the finished pancakes in a 100°C (approximately 210°F) oven until all the batter is used.
Serve the pancakes on plates, drizzled with maple syrup and garnished with blueberries.