Buttermilk pancakes with quick blueberry ice cream

Separate the eggs and beat the egg white with a pinch of salt until fluffy. Place the flour, sugar, baking powder, vanilla sugar, butter milk and egg yolk in a bowl and mix into a smooth batter. Stir in a splash of lemon juice and the beaten egg white. Heat the butter in a frying pan over a medium heat, pour a little batter into the pan, add a few blueberries and fry on both sides. Repeat until you have used up all the batter. Place the frozen berries into a food processor with the yogurt, honey and lime juice and blend to form a creamy ice cream. Serve the pancakes with ice cream. Garnish with fresh blueberries and sprigs of mint.