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

1. In a medium bowl combine pastry flour and baking powder.
2. Add buttermilk, eggs, vanilla oil, and sugarcane syrup and mix well.
3. Let sit for 10 minutes.
4. In a heated saute pan spoon the batter into a ring mold lined with parchment paper.
5. Sprinkle with 1/4 cup of blueberries and sprinkle with sugar.
6. Cook until a brown crust forms and flip.
7. Serve with blueberry puree and mint leaves.

pastry flour, baking powder, buttermilk, eggs, vanilla oil, syrup, blueberries, sugar, leaves, puree

Taken from www.foodnetwork.com/recipes/tuckers-nantucket-blueberry-souffle-pancakes-recipe.html (may not work)