Sourdough Dutch Baby Pancake

Sourdough Dutch Baby Pancake

“This Dutch Baby was complete Deliciousness!”

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I had never had a Dutch Baby before. I didn't even know what one was, neither did my husband. I noticed they used a ton of discard and I had a ton on hand. My husband was wanting pancakes and I thought this was a close enough thing to try. Boy am I glad I did! I am usually a lover of a savory breakfast. I have a ton of quiche and egg dish recipes that I simply love, but this tops them all. I have to rank this as my favorite brunch item of all time.

Prep Time: 5 minutes

Cook Time: 15 min

Servings: 6 servings

Ingredients

• 6 large eggs

• 2 cups sourdough starter, (active or not)

• 1/3 cup milk, (or coconut milk)

• 1/2 teaspoon salt

• 1 teaspoon vanilla

• 2 tablespoons maple syrup

• 6 tablespoons butter

Preparation Steps

1. Preheat oven to 425º F.

2. In a large bowl or blender, add sourdough starter, eggs, milk, salt, vanilla, and maple syrup. Whisk or blend until smooth.

3. Add butter to a 12 inch cast iron skillet and place into the hot oven to melt.

4. Pour the batter over the melted butter and place into the preheated oven.

5. Bake for 15-20 minutes until puffed up. (I ended up baking mine for 19 minutes. It still looked soft in the center but a toothpick inserted in the center came out clean so I removed it from the oven. It tasted perfectly baked at this point. )

6. Dust with powdered sugar if desired. Serve right away with butter, fruit, whipped cream or syrup.

NOTE
This tasted simply delicious with just fruit and syrup. No need for additional butter on this pancake. This could easily be made gluten free by using a gluten free sourdough starter.

The original recipe is from FarmhouseonBoone.com.

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