For the pancakes: sift the dry ingredients into a mixing bowl and make a well in the centre. Add the eggs and beat well.
Add half the milk and the butter and beat until smooth. Stir in the remaining milk.
Lightly oil a pancake or frying pan and heat until smoking hot.
Add enough batter for a thin even coating. Cook until set and lightly golden then turn over and cook for another 30 seconds. Remove from the pan and repeat with the remaining batter, greasing the pan between each pancake. Keep warm in a low oven, covered with foil.
For the filling: mix together the quark and blueberries. Spoon a little filling onto each pancake and fold the pancake over the filling.
Decorate with a sprig of mint and blueberries.