Tucker's Nantucket Blueberry Souffle Pancakes

By martsalmon

Ingredients

• 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

Preparation

Step 1

Directions
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.