Blueberry Dutch Baby

By DreiFromBK

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup whole milk
• 1/4 cup pomegranate juice
• 3 eggs
• 6 tablespoons salted butter
• 1 cup blueberries
• Confectioners’ sugar, for dusting

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 425°. In a bowl, whisk the flour with the milk, pomegranate juice and eggs until blended. In a 12-inch skillet, melt the butter over 
high heat until foamy. Pour in the batter and sprinkle on the blueberries. Transfer the skillet to the oven and bake for 20 minutes, until the pancake is golden brown. Dust the pancake with confectioners’ sugar and serve immediately.