• Separate the eggs, placing the yolks into a jug and the whites into a large, clean bowl.
• Whisk the egg whites using electric beaters until foamy then add the sugar and continue to whisk until you get soft peaks.
• Add the buttermilk, melted butter and vanilla extract to the jug with the egg yolks. Stir together.
• In a separate bowl, stir together the flour, baking powder and baking soda. Pour the yolk mixture into this bowl along with a third of the whisked egg whites and mix together until just combined. Add the rest of the egg whites to this bowl and gently fold in until no streaks of egg white remain.
• Pour a bit of vegetable oil into a frying pan, enough to just coat the bottom of the pan. Set over a medium-low heat and spoon in about 1/4 cup of batter to form one pancake. Sprinkle with some of the blueberries. Repeat with more batter and blueberries so you have 3 to 4 pancakes in the pan. Leave to cook until the edges of the surface look set/dull and the underside is golden. Flip the pancakes and cook until the other side is golden. Repeat this until you've used up all of the batter (see notes).

Make the compote:

• Place the blueberries, sugar and water in a small saucepan. Set over a medium-low heat and leave to cook, shaking the pan occasionally, until the berries burst. Remove from the heat and serve warm with the pancakes

Make the maple butter:

• Heat the maple syrup in the now-empty frying pan (the one you were using for the pancakes) over a medium heat. Add the cold butter to the pan and heat whilst stirring until the butter has melted. Remove from the heat and serve warm with the pancakes.