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Tucker's Nantucket Blueberry Souffle Pancakes


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  • Accompaniments:
  • Ingredients
  • 3 cups pastry flour
  • 1 tablespoon baking powder
  • 1 cup buttermilk
  • 2 eggs
  • 1 ounce vanilla oil
  • 2 ounces sugarcane syrup
  • 1 cup blueberries
  • Sugar for sprinkling
  • Mint leaves
  • Blueberry puree



Step 1

In a medium bowl combine pastry flour and baking powder. Add buttermilk, eggs, vanilla oil, and sugarcane syrup and mix well. Let sit for 10 minutes.

In a heated saute pan spoon the batter into a ring mold lined with parchment paper. Sprinkle with 1/4 cup of blueberries and sprinkle with sugar. Cook until a brown crust forms and flip.

Serve with blueberry puree and mint leaves.


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