Sourdough Dutch Baby
This puffy skillet pancake utilizes the magic of sourdough discard for extra flavor. It mixes easily in a blender before hitting a hot, buttery skillet. In the oven it transforms from a wet batter to a fluffy, custardy delight. To obtain the best puff it helps to have your ingredients at room temp, so plan to pull them out 20-30 minutes before you start baking. Otherwise, enjoy the show, and top them with whatever your heart desires.
Ingredients
- 3 eggs room temperature
- 40 grams (1/4 cup) all-purpose flour
- 62 grams (1/4 cup) sourdough starter room temperature, discard/unfed, 100% hydration
- 87 grams (1/3 cup) whole milk room temperature
- 1 tbsp sugar
- 1 tsp vanilla extract
- Salt
- 4 tbsp butter
- Powdered sugar and maple syrup for serving
Instructions
- Place an 8 to 10-inch cast iron skillet in the oven. Preheat oven to 425°.
- Add eggs, starter, milk, sugar, vanilla, and a pinch of salt to a blender. Blend until combined and smooth.
- Once oven has preheated remove skillet and add butter. Swirl to coat the bottom of the pan with melted butter. As soon as butter has fully melted pour batter into the middle of the pan. Transfer to oven.
- Bake 20-25 minutes until puffed and golden brown. Remove from oven, slice, and serve immediately. Top with powdered sugar and syrup or whatever toppings you desire.
Notes
Using room temperature ingredients will give you the best "puff". Toppings options include fruit, jam, nuts, granola, whipped cream, or even ice cream.