Blueberry Baby Dutch Pancake
Ingredients
2 cups Consalo Family Farms Blueberries
Consalo Family Farms mint, 1-2 sprigs for garnish
3 eggs at room temperature
½ cup flour, sifted
½ cup whole milk, at room temperature
1 tablespoon sugar
Pinch of nutmeg
4 tablespoons unsalted butter
Instructions
Preheat oven to 425 degrees.
In a blender, combine eggs, flour, milk, sugar and nutmeg and blend until smooth. Batter may also be mixed by hand.
Place butter in a heavy 10-inch skillet or baking dish and place in the hot oven. As soon as the butter has melted, add the batter to the pan, then return to the oven and bake for 20 minutes until the pancake is puffed and golden. Lower the oven temperature to 300 degrees and cook for five more minutes.
Top with homemade Consalo Family Farms blueberry jam and some whipped cream.
Garnish with powdered sugar and fresh Consalo Family Farms mint leaves.
FOR CONSALO FAMILY FARMS BLUEBERRY JAM
INGREDIENTS:
1 Lb. Consalo Family Farms blueberries
1/2 Lb. Granulated sugar
1/2 Consalo Family Farms lemon juice
1 Tablespoon Consalo Family Farms lemon zest
INSTRUCTIONS:
1 . In a wide saucepan on medium heat, add the blueberries and sugar. Stir to combine.
2 . Next, add the lemon juice and lemon zest to the mixture. Keep stirring frequently with a spatula to release the juices.
3 . Cook the mixture until it has thickened, about 15 minutes.
