Blueberry Brunch

Pour milk into the bowl containing the yellow mixture and whisk.

Add flour to the wet ingredients and whisk until smooth.

Fold fresh blueberries into the pale yellow batter using a spatula.

Pour the batter into a blue enameled cast‑iron skillet and cook until browned.

Add additional blueberries to the cooking batter in the skillet as it cooks.

Dip bread slices into the creamy batter, fully submerging them, and cook until golden.

Simmer blueberries in a saucepan until the mixture thickens and becomes dark purple.

Pour whipped cream over the finished pancake or French toast as a topping.