Sourdough Dutch Baby (Sourdough German Pancake)
This Sourdough Dutch Baby recipe is a wonderful twist on regular pancakes, offering a delicious breakfast that's both simple and satisfying. With this easy recipe, you can enjoy the unique tang of sourdough in a fluffy, oven-baked treat that's perfect for any morning.
Equipment
- 9 in (23 cm) Cast Iron Skillet
Ingredients
- 150 g sourdough starter discard or active
- 100 ml milk
- 1 tablespoon sugar
- a pinch of salt
- 3 eggs large
- 1 tablespoon butter
Instructions
- Preheat the oven to 240°C (460°F). Place a 23cm (9 in) cast-iron skillet in the oven whilst it preheats too.
- In a large mixing bowl, combine your sourdough starter and milk using a balloon whisk or an electric hand mixer.
- Add salt, sugar and eggs and whisk vigorously to combine all the ingredients into a smooth thin batter.
- Take a hot cast iron skillet out of the oven, and immediately drop your butter into the pan. Swirl to encourage the butter to melt quickly.
- Without delay, pour Sourdough Dutch Baby batter into the melted butter and place it in the preheated oven.
- Bake the pancake for 15-20 minutes. It should puff up, turn golden brown and have crispy edges.
- Serve immediately with your favourite toppings before your puffy pancake starts deflating.
Video
Notes
*Nutritional values provided do not include any toppings.
Nutrition
Calories: 127kcalCarbohydrates: 12gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 131mgSodium: 81mgPotassium: 90mgFiber: 0.3gSugar: 4gVitamin A: 318IUCalcium: 54mgIron: 1mg
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