A skillet pancake with the goodness of sourdough and a peach crumble topper.
Pancakes can be more that flat, circular kind cooked on a griddle. One large pancake baked in a skillet is fun variation that produces the thickest, fluffiest pancake you can image. This recipe take it to the next level with the addition of sourdough discard for extra flavor. And it doesn’t stop there. It also includes a peach crumble topping, baked right in. Top it off with some whipped cream and you’ve got a pancake brunch like no other.
Sourdough Peach Crumble Pancake
A baked sourdough skillet pancake manages to be both crisp around the edges and still supremely thick, fluffy, and flavorful, primed for whatever toppings you like. For this recipe the topping is a classic peach crumble featuring ripe, juicy peaches covered in delectable cinnamon crumbles. This peach crumble topper is baked right into the pancake for a full marriage of the two that makes just as good of a brunch as it does a dessert.
Ingredients
Peach Crumble Topping
- 1 large or 2 small ripe peaches sliced
- 1 lemon
- 95 grams (⅔ cup) all-purpose flour
- 66 gram (⅓ cup) sugar
- ½ tsp cinnamon
- Pinch of salt
- 56 grams (4 tbsp) butter, melted
- Whipped cream for serving (optional)
Sourdough Pancake
- 106 grams (¾ cup) all-purpose flour
- 25 grams (2 tbsp) sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 62 grams (¼ cup) sourdough starter discard/unfed, 100% hydration
- 120 grams (½ cup) milk
- 1 egg
- 2 tbsp canola oil
- 28 gram (2 tbsp) butter
Instructions
- Place an 8 or 9-inch cast iron skillet in the oven and preheat oven to 375°.
- Make peach crumble topping: In a small bowl toss together peaches with about 1 tsp lemon zest and 1 tbsp lemon juice. Set aside.
- In another small bowl whisk together flour, sugar, cinnamon, and salt. Pour in butter and stir until dry ingredients are moistened and crumbly. Set aside.
- Make pancake batter: In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together sourdough starter, milk, egg, and canola oil. Add to dry ingredients and whisk together until everything is incorporated (leave batter lumpy).
- Remove skillet from oven and add 2 tbsp butter to the skillet. When butter has melted add batter to the skillet and spread into an even layer.
- Top batter with peaches then sprinkle over crumble topping. Bake for 25-30 minutes until golden brown around the edges and a toothpick inserted in the center comes out clean. Cool 5 minutes before slicing and serving. Top with whipped cream if desired.
Notes
Peaches could be substituted for other stone fruit such as nectarines or plums, or another fruit entirely such as berries.
