Duck Bacon and Blueberry Pannekoeken
Preheat oven to 400 degrees F.
Slice bacon crosswise into 1/2" wide strips. Place in a 9-10" cast iron skillet and cook over medium heat until crisp. Use a slotted spoon to remove bacon, and reserve on a paper-lined plate.
Pour off the pan drippings, wipe out pan, and add the fresh duck fat. Place the pan in the preheating oven to maintain heat while you put together the batter.
Whisk together flour, salt, and sugar in a medium bowl.
Whisk together milk and eggs in a separate bowl, then pour liquid mixture into dry ingredients. Whisk well to incorporate.
Carefully pull the hot skillet out of the oven, then pour batter into the skillet. Scatter bacon and blueberries evenly over the top. Return to the oven and bake 20-25 minutes, until puffed and golden. Note that the center is generally the last part to puff; be sure to leave the pancake in the oven long enough to get "full puff."
Serve hot in wedges, dusted with confectioner's sugar.
These puffy, oven-baked pancakes, or 'Dutch Babies,' are a delicious breakfast treat studded with crisp Duck Bacon and bright pops of blueberries.