For the blueberry sauce: In a medium saucepot, combine the blueberries, orange juice, star anise and cinnamon sticks and stir. Bring to a simmer over medium heat and let reduce until slightly thickened and syrupy, about 10 minutes. Keep warm until serving.
For the blueberry pancakes: Heat a cast-iron griddle or large skillet over medium-low heat.
In a large bowl, whisk the egg. Add the flour, milk, sugar, baking powder, cinnamon and salt and whisk until blended.
Butter the griddle with 1 tablespoon of the butter. Ladle the batter onto the griddle, about 3 tablespoons per pancake. Drop about 5 blueberries onto each pancake. When the surfaces of the pancakes start to bubble, after 2 to 3 minutes, flip and let cook another 2 minutes. Remove to a plate and repeat the process with the remaining butter, batter and blueberries.
Place 3 pancakes onto each plate and top with a pat of butter if desired. Top with some of the blueberry sauce and serve immediately.
Recipe courtesy of Bal Arneson