1. Mix together flour with baking powder in a bowl. Set aside.
2. In another bowl, whisk together the eggs, sugar, and vanilla extract. Add in the milk and reserved dry ingredients and mix until smoothly blended.
3. Melt the butter in a non-stick skillet over medium-low heat spreading over the skillet's entire surface. Ladle about 80 mL (⅓ cup) of pancake batter into centre of the skillet. Tilt and turn the skillet to spread out the batter into a 15-cm (6-in.) circle. Cook about 2 minutes per side.
4. Repeat the previous step until all the batter is used up.
5. Top each serving with blueberries, maple syrup, and icing sugar.

Nutrition tip
For people with gluten intolerance, use Compliments Gluten-Free Pancake & Waffle Mix and follow the package instructions.