© Eva Kolenko
Cookbook author Ben Mims uses pomegranate juice to sweeten the batter for this light and berry-rich pancake. Slideshow: More Pancake Recipes
How to Make It
Step
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.
