Mix the flour, acai powder, baking powder and salt in a bowl. Whisk the sour milk, butter, egg yolks and maple syrup, mix into the flour. Beat the egg whites with the salt until stiff, fold in carefully.
Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan so that each pancake is approx. 5 mm thick and approx. 10 cm in diameter. Reduce the heat. Once the undersides are cooked and no longer stick to the pan, turn the pancakes over, finish cooking and keep warm. Prepare the remaining pancakes straight away.
Bring the wine and sugar to the boil, reduce to half the amount. Add the blueberries, cover and simmer over a medium heat for approx. 5 mins. Serve with the acai pancakes.