• Optional: preheat oven to 200F degrees to keep cooked pancakes warm whilst others and being baked.
• In a large bowl, whisk together the egg, buttermilk, vanilla and butter. Add the flour, sugar, baking powder, baking soda and salt. Stir until just combined. The batter may be a bit lumpy.
• Heat a griddle pan or a cast iron skillet over medium to high heat. If you're using pancake circles like I did, spray them with cooking spray.
• Add a teaspoon of oil or a dab of butter and heat through or spray the griddle. Add 2 heaping tablespoons of batter to the pan or enough batter to fill half way up the pancake circles.
• Heat until bubbles form and start to pop.
• Carefully flip over and cook through.
• Place cooked pancakes on an oven proof plate and let rest in a 200 degree F oven while you fry the rest of the pancakes.
• Top pancakes with maple syrup or blueberry sauce sweetened with a dash of powdered sugar.

Blueberry Topping

• Mix the lemon juice and cornstarch together first so that the cornstarch doesn't clump.
• Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes.
• Let cool, then refrigerate, covered, until cold (or up to 2 weeks).