Tucker's Nantucket Blueberry Souffle Pancakes

Recipe Ingredients

3 cups	187g / 6.6oz	Pastry flour
1 tablespoon	15ml	Baking powder
1 cup	237ml	Buttermilk
2		Eggs
1 oz	28g	Vanilla oil
2 oz	56g	Sugarcane syrup
1 cup	237ml	Blueberries
		Sugar - for sprinkling
		Accompaniments
		Mint leaves
		Blueberry puree

Recipe Instructions

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.

This recipe yields 4 pancakes.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9341) - from the TV FOOD - NETWORK

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