Method

Preheat oven to 100°C. In a large bowl whisk together buttermilk, egg, butter and vanilla essence.

In a separate bowl add flour, sugar, baking powder, bicarbonate of soda and 1/4 teaspoon of salt.

Make a well in the centre, pour in liquid mixture and whisk until combined.

Allow to stand for 20 minutes, then stir in blueberries.

Place a large non stick frypan over a medium heat.

Pour 1/4 cup into the pan and cook for 2/3 minutes or until bubbles appear on the surface. Flip and cook for another minute or until base is golden.

Transfer onto plate, cover with foil to keep warm and repeat with remaining batter until finished.

Place the bacon into the same frypan and cook for 3-4 minutes on each side or until crispy.

Divide the pancakes amongst 4 plates and top with bacon, butter, berries and maple syrup.