Instructions: 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.

This recipe yields 4 pancakes.

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