Tucker's Nantucket Blueberry Souffle Pancakes Recipe

Name: Tucker's Nantucket Blueberry Souffle Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

906

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups pastry flour, 1 tablespoon baking powder, 1 cup buttermilk, 2 eggs, and more.

Yes, Tucker's Nantucket Blueberry Souffle Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tucker's Nantucket Blueberry Souffle Pancakes

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