Beat eggs with milk till frothy, add melted butter and vanilla, beat till well mixed.
Mix all dry ingredients together; flour, salt, baking powder and sugar.
Mix the wet ingredients and the dry together. Whisk with an electric whisk till you have no lumps but do not whisk for too long.
Leave to sit for 15 to 30 mins. (you can also do this the night before and have pancakes in the morning for breakfast, the longer it sits, the thicker the batter will get)
While this is going on, tip all the blueberries into a saucepan. Put the heat on low. Add the water and sugar. Let it come to a slow bubble. Swirl the pot around, don't stir with a spoon. Let the blueberries soften, their juices run out and thicken. Shut off the heat and leave it to cool.
Heat a flat pan, add oil or butter or have it dry, it's up to you. Cook your pancakes on first side, when the surface has bubbly holes, flip it over.
Eat with cream and drizzled with blueberry compote.