What could be better for dessert than cast iron and a recipe so easy you could toss it together after throwing back a bottle of wine.

Time
Prep time: 10 min
Cook time: 20 min
Total time: 30 min

Ingredients

• 3/4 Cup All-purpose flour
• 1/2 Cup Whole milk
• 1/4 Cup pomegranate juice
• 3 Eggs
• 6 Tbs Salted butter
• 1 Cup blueberries
• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 425°. 
2. In a bowl, whisk the flour with the milk, pomegranate juice and eggs until blended.
3. In a 12-inch cast iron 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. 
4. Dust the pancake with confectioners' sugar and serve immediately.