Ingredients
The following ingredients have 4 Servings
- 3/4 cup all-purpose flour (I use unbleached)
- 1/2 cup whole milk
- 1/4 cup pomegranate juice (I used cranberry-pomegranate)
- 3 large eggs (room temperature)
- 6 tbsp unsalted butter
- 1 cup blueberries
- 1/4 tsp kosher salt
- Powdered sugar for dusting
Instruction
- Preheat oven to 425°F.
- In a medium-sized bowl, whisk the flour, milk, juice, and eggs together until blended.
- Melt the butter in a 12" skillet over high heat until foamy. I used a cast iron skillet but use what you have.
- Pour batter into the skillet and sprinkle on the blueberries.
- Transfer the skillet to the oven and bake for 20 minutes or until golden brown. It will puff up while baking but flattens shortly after removal from the oven.
- Dust with powdered sugar and serve immediately
