To make the blueberry compote, place a small saucepan over medium heat. When the pan is medium hot, slowly add the sugar a sprinkle at a time while stirring constantly to melt. Continue cooking until the sugar turns to caramel.

Pour in the raspberry vinegar and orange juice and deglaze the pan, scraping up the bits stuck to the pan. Add the zest and port, if desired, and continue to cook over medium heat until almost all the liquid has evaporated and the mixture starts to get thick and syrupy.

Add the blueberries, bring to a simmer, and cook until the berries soften slightly, approximately 5 minutes. (If the compote is too runny, thicken it slightly with 1 teaspoon cornstarch dissolved in 2 teaspoons orange juice.) Serve warm.

To make the pancakes, in a large bowl combine flours, baking powder, salt and sugar. In a separate bowl, whisk together the egg, oil, milk, and vanilla. Add the wet ingredients to the dry and mix to incorporate well. Let rest for 5 minutes.

Pour 1/4 cup of batter onto a nonstick griddle or frying pan (do not add oil) and cook over medium heat. Cook until the edges of the pancakes are dry and small bubbles have formed on top, approximately 1 1/2 minutes; then flip with a spatula. Transfer to a 250°F oven to keep warm while repeating the procedure with the remaining batter.

To serve, top the warm pancakes with 1/4 cup warm blueberry compote per person, and garnish with a sprig of fresh mint.