TUCKER'S NANTUCKET BLUEBERRY SOUFFLE PANCAKES
Steps:
- 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.
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