Sourdough or Whole Wheat Blueberry Dutch Baby Pancakes

Georgia Grown

Sourdough

1 ½ cup sourdough starter
4 eggs
¼ teaspoon salt
3 tablespoons honey
¼ cup whole milk
4 tablespoons butter
½ cup fresh blueberries, plus more for garnish
1 tablespoon sugar
1/2 teaspoon combined assorted ground spices (such as allspice, coriander, cardamom, nutmeg or cinnamon)
Ricotta, for serving (optional)
Lemon juice

Preheat oven to 425 degrees.
Whisk sourdough starter, eggs, milk, salt, spices and honey together in a bowl to create a very loose, liquid batter.
Brown butter in a 9-inch cast-iron skillet.
Add blueberries and sugar to the hot butter and toss to coat.
Cook over medium-low heat for about 5 minutes until blueberries have released some of their juices and begun to cook down.
Pour batter all at once into the skillet and transfer to the oven.
Bake for 15 minutes until edges are brown and a toothpick inserted into the center comes out clean.
Garnish with fresh blueberries, honey, and ricotta.

½ cup whole wheat flour
½ cup all-purpose flour
1 cup whole milk
4 eggs
¼ teaspoon salt
½ teaspoon vanilla
3 tablespoons honey
4 tablespoons butter
½ cup fresh blueberries, plus more for garnish
1 tablespoon sugar
½ teaspoon combined assorted ground spices (such as allspice, coriander, cardamom, nutmeg or cinnamon)
Honey and ricotta cheese, for garnish.

Preheat oven to 425 degrees.
Use a blender or whisk flours, eggs, milk, salt, spices and honey together in a bowl to create a very loose, liquid batter. Set aside to rest for 1 hour.
Brown butter in a 9-inch cast-iron skillet. Add blueberries and sugar to the hot butter and toss to coat.
Cook over medium-low heat for about 5 minutes until blueberries have released some of their juices and begun to cook down.
Pour batter all at once into the skillet and transfer to oven.
Bake for 15 minutes until edges are brown and pancake is puffed and golden and a toothpick inserted into the center comes out clean.
Garnish with fresh blueberries, honey, and ricotta.