Tucker's Nantucket Blueberry Souffle Pancakes
- 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
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