| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cklive20, Pdate |
1 |
servings |
INGREDIENTS
| 3 |
c |
Pastry flour |
| 1 |
tb |
Baking powder |
| 1 |
c |
Buttermilk |
| 2 |
|
Eggs |
| 1 |
oz |
Vanilla oil |
| 2 |
oz |
Sugarcane syrup |
| 1 |
c |
Blueberries |
|
|
Sugar for sprinkling |
|
|
Mint leaves |
|
|
Blueberry puree |
INSTRUCTIONS
ACCOMPANIMENTS
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
Converted by MC_Buster.
Per serving: 319 Calories (kcal); 12g Total Fat; (31% calories from fat);
20g Protein; 37g Carbohydrate; 383mg Cholesterol; 1839mg Sodium Food
Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 1
Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9341
Converted by MM_Buster v2.0n.
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