Dutch Baby With Blueberry Compote & Feta (Gluten-Free)

Instructions

• 1.

  Preheat oven to 425 F

• 2.

  Place a 9 to 10-inch cast iron skillet in the oven

• 3.

  Whisk together flour, nutmeg, and salt

• 4.

  Add milk, eggs, maple syrup and vanilla and mix thoroughly

• 5.

  By now the pan should be smoking hot, swirl the butter/coconut oil in the hot pan until melted, then immediately pour the batter into the pan. It is very important that the pan is smoking hot before you add the batter. Bake for 20 minutes, then reduce heat to 300 F and bake for 5 more minutes

• 6.

  While the pancake is baking, prepare the blueberry compote. Add everything in a saucepan and mix to combine. Place the saucepan over medium-high heat and cook until the sauce thickens about 3 minutes. Set aside

• 7.

  Remove the Dutch baby from the oven and rest for 5 minutes, the pancake will fall, this is normal. Pour the blueberry compote over the top and sprinkle with feta. If you wish you can dust the Dutch baby with powdered sugar, but it is not needed

• 8.

  Cut into wedges and serve!