As you might have noticed from both Stacie (@staciebillis) and Meghan’s (@meghan_splawn) Instagram accounts, we’re both really into baking Dutch baby pancakes for breakfast. No flipping makes them a little faster than pancakes, and in this case, a Dutch baby can make the most of your sourdough starter discard.
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Sourdough Dutch Baby Pancake
- Yield: 4 to 6 1x
Ingredients
4 large eggs
2 cups sourdough starter discard
1/3 cup whole milk
2 tablespoons sugar
1 teaspoon kosher salt
4 tablespoons unsalted butter
Powdered sugar and fresh fruit, for serving
Instructions
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Crank heat your oven to 425°F and add a 12-inch cast iron skillet to heat as well.
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Beat the eggs in a medium mixing bowl. Then add sourdough starter, milk, sugar salt, and sugar. Whisk until smooth and then rest the batter for 10 minutes.
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Carefully add the butter to the hot cast iron skillet and then gently swirl to coat.
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Quickly pour batter into pan and place pan back in oven. Bake for 15 to 18 minutes or until puffed up all the way around.
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Serve right away as dutch baby pancakes deflate as soon as the start to cool. Dust with powdered sugar and serve fruit, or your favorite jam
Keywords: breakfast, pancakes, sourdough, dutch pancakes
