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Nantucket Blueberry Souffle Pancakes
3 c Pastry flour
1 tb Baking powder
1 c Buttermilk
1 oz Vanilla oil
2 oz Sugarcane syrup
1 c Blueberries
Sugar for sprinkling
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.
Yield: 4 pancakes