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. TimePrep 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- Preheat the oven to 425°.
- In a bowl, whisk the flour with the milk, pomegranate juice and eggs until blended.
- 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.
- Dust the pancake with confectioners' sugar and serve immediately.
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