Cookbook author Ben Mims uses pomegranate juice to sweeten the batter for this light and berry-rich pancake.
Slideshow:More Pancake Recipes
3/4 cup all-purpose flour
1/2 cup whole milk
1/4 cup pomegranate juice
6 tablespoons salted butter
1 cup blueberries
Confectioners’ sugar, for dusting
How to Make It
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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Review Body: Yum, so good, couldn't stop myself....first slice, second slice, third....you get the picture. I think I will probably use less better next time. Would be fun to make with kids because it's cool to see it puff up in the oven.