Sourdough Dutch Baby Pancake

Name: Sourdough Dutch Baby Pancake
Total time: 18 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 3 large eggs (room temperature); ¾ cup stirred sourdough starter ((100% hydration, active starter or unfed/discard), preferably room temperature); ¼ cup whole milk (room temperature); 1 tablespoon granulated sugar; ¼ teaspoon fine sea salt; 1 teaspoon vanilla extract; 3 tablespoons unsalted butter

This easy Sourdough Dutch baby pancake recipe made with sourdough discard is an easy breakfast recipe your whole family will love! For easier blending and a better puff in the oven, use room temperature ingredients. I prefer bubbly active sourdough starter for an added puffiness boost, but you ca...

⏱️ 18 min 🔪 Prep: 2 min 🔥 Cook: 16 min 📊 Easy 👁️ 26 views

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Foto: Natasha's Kitchen

Ingredients

4 servings

3 large eggs (room temperature)
¾ cup stirred sourdough starter ((100% hydration, active starter or unfed/discard), preferably room temperature)
¼ cup whole milk (room temperature)
1 tablespoon granulated sugar
¼ teaspoon fine sea salt
1 teaspoon vanilla extract
3 tablespoons unsalted butter

Steps

Preheat oven & skillet: Place your 10-inch cast-iron skillet in the oven and preheat to 425°F. The skillet should be very hot before adding the batter.
Blend the batter: In a blender, combine the eggs, sourdough starter, milk, sugar, salt, and vanilla. Blend until smooth and frothy, about 30 seconds.
Add butter: Carefully remove the hot skillet from the oven with hot mitts. Add the butter and swirl until melted, coating the bottom and sides. Immediately pour in the batter.
Bake: Carefully return the hot skillet to the oven and bake for 16–20 minutes, until the pancake is puffed and golden brown around the edges. Avoid opening the oven during the first 15 minutes, or it may deflate.
Serve immediately: The Dutch baby will start to fall as it cools. Slice into wedges and serve hot with your favorite toppings.