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.
Recipe Courtesy of Anthony Ambrose