Preheat the oven to 220 °C and place a 24 cm cast iron pan on a rack in the lower 1/3 of the oven while you make the batter.
Combine the eggs, flour, milk, sugar and salt in the jug of the blender. Select the spread program and choose the medium texture. Scrape down the sides with a spatula and repeat. All the batter to rest for at least 15 minutes before using.
Prepare the compote. In a medium saucepan set the medium high, add the reserved syrup and the cinnamon stick. Allow this to reduce by about half to thicken, stir occasionally. Once reduced, add the blueberries and the cherries, stir to combine. Cover and reduce the heat to low. Stir occasionally but do not allow it to burn. Keep warm.
Carefully pull the cast iron pan from the oven. Add the butter and roll the pan around to allow the butter to coat evenly – but be careful not to burn it. Pour the batter into the centre of the pan and return the pan to the oven. Work quickly so heat does not escape the oven. Cook for 20 minutes until golden brown and puffy.
After 20 minutes, reduce the temperature to 150 °C and bake for another 5 minutes.
Remove the pan from the oven. Remove the cinnamon stick from the compote and discard. Spoon the compote over the top and sprinkle with cinnamon and icing sugar. Pour the rest into a serving bowl. Serve in pie-like slices with more compote on the side.
Preheat the oven to 220 °C and place a 24 cm cast iron pan on a rack in the lower 1/3 of the oven while you make the batter.
Combine the eggs, flour, milk, sugar and salt in the jug of the blender. Select the spread program and choose the medium texture. Scrape down the sides with a spatula and repeat. All the batter to rest for at least 15 minutes before using.
Prepare the compote. In a medium saucepan set the medium high, add the reserved syrup and the cinnamon stick. Allow this to reduce by about half to thicken, stir occasionally. Once reduced, add the blueberries and the cherries, stir to combine. Cover and reduce the heat to low. Stir occasionally but do not allow it to burn. Keep warm.
Carefully pull the cast iron pan from the oven. Add the butter and roll the pan around to allow the butter to coat evenly – but be careful not to burn it. Pour the batter into the centre of the pan and return the pan to the oven. Work quickly so heat does not escape the oven. Cook for 20 minutes until golden brown and puffy.
After 20 minutes, reduce the temperature to 150 °C and bake for another 5 minutes.
Remove the pan from the oven. Remove the cinnamon stick from the compote and discard. Spoon the compote over the top and sprinkle with cinnamon and icing sugar. Pour the rest into a serving bowl. Serve in pie-like slices with more compote on the side.
