Whisk egg, flour, milk, sugar and a pinch of salt. Let dough sit for about 15 minutes. Heat 5 g of cooking oil in a pan (20 cm Ø), add 1/4 of the dough and cook on both sides until golden brown. Cook the remaining 3 pancakes in the same way. Wash mint, shake dry, pluck leaves from the stems and cut into fine strips (put some mint leaves to the side for garnishing). Fill the pancakes with 3 tsp. each of Darbo all natural blueberry jam (extra), fold in half and cut into thirds. Serve on a plate with 1 scoop of ice cream. Garnish with mint and powdered sugar.