Christmas morning is not an oatmeal morning. You want to have something special and festive on the table. This is a very useful recipe as the dish looks impressive but is actually very easy to execute.
This dish will make use of “all the Pemberton blueberries you froze” this past summer! If you have one, use an enameled cast iron fry pan as some of the lower-quality cast iron pans leave a metallic aftertaste. Happy Christmas!
Dutch Baby Pancake with Pemberton Blueberry Compote
6 Pemberton large eggs
1 cup almond or oat milk
¼ cup sugar
¼ tsp salt
½ tsp almond extract
½ cup spelt flour
½ cup almond meal
2 tbs butter
2 cups Pemberton blueberries
1 tbs corn starch
½ tsp lemon zest
2 cups whipping cream
Garnish: 1 tbs icing sugar
Preheat oven to 425F
Blend all ingredients except butter in a blender on high speed
Place the butter in a 10-inch enameled cast iron fry pan and place in oven for 5 minutes.
Remove pan when butter is melted (use oven mitts!)
Pour ingredients into fry pan and place fry pan in oven
Bake for 20 minutes.
Compote: Place blueberries, zest and corn starch in saucepan on medium heat, and stir until mixture becomes a thick sauce.
Whip cream: Whip the cream in stand mixer until soft peaks form.
Serving: Slice baked pancake into 8 servings. Top each serving with spoonful of compote and dollop of whip cream. Garnish the plate with a dusting of icing sugar using a small sieve.