Sourdough Dutch Baby Pancakes are great for a “quick-and-easy” weekday meal and the perfect way to use up excess sourdough starter so it doesn’t go to waste. This recipe is adapted from Martha Stewarts Dutch Baby Pancake recipe.
- 6 Tbs. butter
- 6 farm fresh eggs
- 2 cups sourdough starter*
- 1/3 cup milk (raw is best)
- 1/2 tsp. salt
- 4 Tbs. organic sugar or honey (optional)
- Preheat your oven to 425°F.
- In your stand mixer using the whisk attachment add eggs to bowl and beat well.
- Add sourdough starter, milk, salt, and sugar or honey (if using). Whisk on medium-low until smooth.
- Put butter into a 9-15 inch stainless steel or cast-iron skillet and place into oven for butter to melt and pan to preheat (about 5 minutes).
- Carefully remove pan from oven and swirl butter around to coat sides. Pour batter into the pan and quickly place back in the oven.
- Bake for 15-25 minutes (depending on size of pan) until pancake has puffed up and is beginning to turn golden brown on top (do not open oven during the first 15 minutes or your pancake may deflate).
- Carefully remove pan (it will be HOT) and, using a spatula, release pancake from pan and slide out onto a serving plate.
- Dust with powdered sugar and a squeeze of lemon, drizzle with maple or marionberry syrup, slice some fresh fruit and add a dollop of homemade sweetened sour cream. Fancy it up however you like best!
- You can also toss all the ingredients into a blender (except the butter) and give it a quick whirl in there! That’s my favorite “time saving method”.
- This pancake would pair perfectly with these homemade Maple Turkey Sausages!Slice it up like a pizza and serve immediately.* If you prefer a thinner pancake, use a larger pan, for the pancake in the photo above, we used a 9 inch cast iron skillet. It was thick and fluffy, and oh so delicious!
- Serving Size: 1/8th recipe
- Calories: 246
- Sugar: 9.4g
- Sodium: 261mg
- Fat: 12.4g
- Saturated Fat: 6.7g
- Carbohydrates: 27.3g
- Fiber: 0.7g
- Protein: 7g
- Cholesterol: 146mg