Sort 375 g blueberries, wash them thoroughly, and let them drain well.

Beat 200 g sour cream together with 1 packet vanilla sugar (approx. 1 packet or 1 packet equivalent) until creamy using the whisk attachment of a hand mixer.

Finally, stir in 4 tbsp milk.

Melt 25 g butter and let it cool down a bit.

In a separate bowl, beat 2 medium eggs, 50 g sugar, and 1 large pinch of salt until creamy using the whisk attachment of a hand mixer.

Stir 200 g Greek yogurt, the cooled butter, and 200 ml milk into the egg mixture.

In a small bowl, mix 200 g flour with ½ packet baking powder and stir the dry ingredients into the wet mixture.

Gently fold 250 g blueberries into the batter.

Heat 30 g clarified butter in a pan.

Add the batter in portions to the pan and bake 2 pancakes at a time over medium heat for about 2 minutes on each side until golden brown.

Remove the pancakes from the pan and stack them on a preheated plate.

Bake a total of about 12 pancakes.

Garnish the pancakes with some vanilla sour cream and fresh blueberries.

Drizzle 100 ml maple syrup and chocolate sauce (to taste) over them.

Optionally, complement with sliced 2 nectarines and 1 pineapple (as desired) or serve these as a fruity side.