Mix eggs, buttermilk, flour, salt and sugar. Let the dough swell for about 15 minutes. Heat up the clarified butter in portions in a pan. For each pancake, add 2 tablespoons of dough to the pan and sprinkle with some blueberries. Bake and turn once.
Bake the rest of the dough and blueberries in the same way. Arrange 3 pancakes on each plate and dust with icing sugar. Serve decorated with mint. Picture 2: Add a dash of crème légère to the pancakes