Name: Puffy Gingerbread Oven Pancake with Wild Blueberries
Ingredients: ½ cup whole wheat pastry flour, all-purpose flour or white whole wheat flour; ¼ teaspoon salt; 1 teaspoon ground ginger; 1 cup milk (I used 2% milk); 3 tablespoons molasses (Use black strap molasses if possible, it’s rich in vitamin B12); 3 large eggs; 1 tablespoon butter; 1 cup frozen Wild Blueberries

Description

Also known as a Dutch Baby or German Pancake, this Gingerbread Oven Pancake with Blueberries puffs up into something special for a holiday brunch.

Ingredients

Scale

½ cup whole wheat pastry flour, all-purpose flour or white whole wheat flour
¼ teaspoon salt
1 teaspoon ground ginger
1 cup milk (I used 2% milk)
3 tablespoons molasses (Use black strap molasses if possible, it’s rich in vitamin B12)
3 large eggs
1 tablespoon butter
1 cup frozen Wild Blueberries

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Instructions

Place 10-inch cast iron skillet (or oven-safe pan) in the oven and heat oven to 450°F.
In a medium bowl, combine flour, salt, ginger.
In a small bowl, whisk together milk, molasses, eggs until well combined, at least 30 seconds to incorporate air into eggs. Add egg mixture to flour mixture and whisk until combined – a few flecks of flour will remain unincorporated in pancake batter.
Carefully remove hot skillet from oven and add butter; swirl pan to coat bottom with butter. Pour in pancake batter. Sprinkle frozen Wild Blueberries over batter.
Bake 15 minutes or until puffed and top is set. Serve sprinkled with powdered sugar if desired.

Notes

If you don’t have a cast iron skillet, use a glass pie plate or baking dish; but do not heat in the oven. Instead spray dish with cooking spray and bake pancake an extra 5-10 minutes.