Sourdough Dutch Baby
A light, airy pancake with a tangy twist from sourdough starter. Perfect for brunch, topped with sweet or savory ingredients!
Equipment
- Cast-Iron Skillet
- Mixing Bowl
- Whisk
Ingredients
Batter
- 3 eggs room temperature
- 1/2 cup sourdough starter active and bubbly
- 1/2 cup milk room temperature
- 1/2 cup all-purpose flour sifted
- 1 tsp vanilla extract optional, for sweetness
- 1/2 tsp cinnamon optional, for extra flavor
- 1/4 tsp salt
- 2 tbsp butter for greasing the skillet
Toppings (Optional)
- powdered sugar for dusting
- fresh fruit berries, bananas, or peaches
- maple syrup for drizzling
Instructions
- Preheat the oven to 425°F (220°C) and place a cast iron skillet inside to heat for at least 10 minutes.
- In a large mixing bowl, whisk eggs until light and frothy.
- Add the sourdough starter, milk, and vanilla extract (if using). Continue whisking until combined.
- Sift in the flour, cinnamon (if using), and salt. Whisk until you have a smooth, lump-free batter.
- Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom.
- Quickly pour the batter into the skillet and return to the oven. Bake for 18-20 minutes or until puffed and golden brown.
- Remove from the oven and let it slightly deflate. Top with powdered sugar, fresh fruit, or maple syrup as desired. Serve immediately!
Notes
For a savory version, skip the vanilla and cinnamon, and top with cheese, herbs, or smoked salmon!