Blueberry Dutch Baby

Recipe source: Food and Wine | July 2015
Photo by Pamela M.
Adapted from foodandwine.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from foodandwine.com

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

Directions

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.

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