LIVE
Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Cookbook author Ben Mims uses pomegranate juice to sweeten the batter for this light and berry-rich pancake. Slideshow: More Pancake Recipes 

Ben Mims
Ben Mims
July 2015

Gallery

Credit: © Eva Kolenko

Recipe Summary

total:
30 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement