- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 pancakes
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
Accompaniments:
Mint leaves
Blueberry puree
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.
