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Sourdough Dutch Baby Pancake

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A delightful and fluffy pancake made with sourdough starter, perfect for breakfast or brunch.

Ingredients

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  • 1 cup sourdough starter
  • 1 cup milk
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1/4 cup melted butter
  • 1/4 teaspoon salt
  • Powdered sugar for serving
  • Fresh fruit or lemon for serving (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Whisk together the sourdough starter, milk, and eggs until smooth in a large bowl.
  3. Add the flour, melted butter, and salt. Mix until just combined.
  4. Place a cast iron skillet or oven-safe baking dish in the oven to heat for about 5 minutes.
  5. Carefully remove the skillet from the oven and coat the bottom with a little butter.
  6. Pour the batter into the skillet and return it to the oven.
  7. Bake for 20-25 minutes, until the pancake is puffed and golden brown.
  8. Remove from the oven and let it cool slightly before cutting.
  9. Serve warm, dusted with powdered sugar and topped with fresh fruit or a squeeze of lemon if desired.

Notes

For added flavor, consider mixing in vanilla extract or cinnamon. Store leftovers in an airtight container for up to 3 days.

Find it online: https://www.zaynkitchen.com/sourdough-dutch-baby-pancake-recipe/