In a bowl whisk the eggs on high speed.

Add the milk and buttermilk as well as the melted butter.

In another bowl whisk together the flour, baking powder and sugar.

Add the egg mixture to the dry ingredients and mix until you get an even dough.

Slowly fold in the blueberries and mix again.

Melt a knob of butter in a frying pan.

Add 3/4 of a soupspoon into the pan.

Cook the pancakes over medium heat until the first bubbles appear on the surface.

Now they're ready to be turned. Wait another 60 seconds until you take them out of the pan.

Stack the pancakes on a plate one after another.

When all the pancakes are ready, top them with blue- and raspberries and pour some maple syrup over it all.

Enjoy!!!