Sourdough Dutch Baby

I love the added flavor of sourdough in my favorite breakfast foods. We’ve seen that in sourdough waffles already, and you know I could eat these sourdough donuts for breakfast every day. So when I was thinking about making a sourdough dutch baby, it just made perfect sense!

Don’t have a sourdough starter and still want to make a delicious breakfast? Enjoy my standard dutch baby recipe, which this recipe is a modification of!

Equipment I use:

Lodge 10 inch Skillet

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Sourdough Dutch Baby

An easy to make dutch baby made with your own discarded sourdough starter!

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Prep Time 5 minutes mins

Cook Time 12 minutes mins

Course Breakfast

Servings 1 pancake

Equipment

• Cast-iron skillet

Ingredients

  

• 60 g sourdough starter unfed
• ¼ c all-purpose flour
• ¼ c milk warm
• 2 eggs
• 1 tsp granulated sugar
• 1 pinch salt
• 2 Tbsp butter
• lemon juice to taste
• powdered sugar to taste

Instructions

 

• Preheat oven to 475°F with the 10′ Cast Iron Skillet inside.
• Beat the eggs and mix in the flour and sourdough starter. Heat the milk separately and mix with the egg and flour mixture. Add sugar, salt, and vanilla and mix well. Batter should be runny.
• Once the oven is fully preheated and the skillet is hot, add the butter to the pan. Allow it to melt and gently tilt the pan to coat it. (this will not take long, at this point you should move fairly quickly to avoid burning the butter)
• Add the batter to your pan and bake for ~12 minutes. The pancake should have ‘poofed’ up the sides, and appear fluffy, with browning around the edges.
• Remove from the oven and top with lemon juice and powdered sugar to taste. (Note, less lemon juice will be required than for a standard dutch baby – take care not to over-sour your breakfast)

Notes

• This could also be made with another oven-safe pot or pan, however I believe that the thick walls of the cast iron skillet give this the best quality even baking.
• The pancake will sometimes poof quite a lot while baking (almost like a souffle), it will flatten into a delicious pancake almost immediately upon removing it from the oven.
• If you are making a slightly large pancake in a 12″ cast-iron skillet, I recommend increasing this recipe by 50% (multiply all ingredients by 1.5) and using the same baking time/temperature.