Wild Blueberry Dutch Pancake

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4 large eggs
1 cup buttermilk
1 cup all purpose flour
¼ cup sugar
¼ tsp vanilla
¼ tsp sea salt
1 tbsp canola oil
1½ cup frozen wild blueberries
2 tbsp fresh mint, chopped
confectioners sugar


Preheat oven to 400°F. Blend together the first six ingredients, eggs through sea salt, in a blender. Add canola oil to a 10 inch cast iron skillet; place in oven and heat until very hot. Swirl skillet around to evenly coat bottom and sides of skillet with oil. Pour batter into hot skillet and scatter with one cup of wild blueberries. (Set aside remaining berries to defrost.) Bake for approximately 15-20 minutes or until puffed and cooked through. Top with remaining Wild Blueberries and fresh mint. Sprinkle with confectioners sugar. Serve immediately.

Wild Blue is Good for You!