Recipe courtesy of Tony Ambrose

Tucker's Nantucket Blueberry Souffle Pancakes

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 4 pancakes
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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


  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.
  2. 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.
  3. Serve with blueberry puree and mint leaves.

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