Melt the butter and let it cool down a little. Sort the blueberries, wash if necessary and drain.
Mix eggs, sugar and 1 pinch of salt until creamy. Stir in liquid butter and buttermilk. Sift flour and baking powder on top and stir in.
Roast the almonds in a coated pan without fat until golden brown, remove. Heat lard in portions in the pan. For each pancake, put about 2 tbsp. of batter into the pan and immediately sprinkle some blueberries on top.
Bake at medium heat for about 3 minutes until the underside is golden yellow. Turn and bake for another 2-3 minutes. Bake more pancakes from the remaining dough and blueberries. Warm the finished pancakes in a hot oven (approx. 50°C).
Drizzle pancakes with maple syrup. Sprinkle with almonds and possibly some blueberries. Eat 1 scoop of vanilla ice cream with each pancake.