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
Crank heat your oven to 425°F and add a 12-inch cast iron skillet to heat as well.
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.
Carefully add the butter to the hot cast iron skillet and then gently swirl to coat.
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.
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