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Taste your starter, if it's very tart add a pinch of baking soda to the 3/4 cup you'll be using.
If you're using starter, pre-heat your oven to 425°F and place an oven-safe 8" skillet (well-seasoned cast iron is my favorite), on a rack.
Blend everything except the butter and powdered sugar, you should have a thin batter with the texture of half-and-half. If you're using flour, allow the batter to rest for a half hour, preheating your oven about halfway into the resting period.
Add the butter to the skillet and close the oven door. Allow it to melt and for the foam to subside (about 3-4 minutes), then remove the skillet and quickly and cleanly add the batter.
Bake until set, about 15-20 minutes. Note that the sourdough version will not puff much since the gluten is more broken down.
Allow to cool briefly, then plate and slice into wedges and dust with powdered sugar.
• Bigger pan? For each inch larger (up to about 12" or so), simply add one egg, 1/2 cup starter or 1/4 cup flour, 1/4 cup milk, 1/4 tsp vanilla, 1/4 tsp salt, and 1 tablespoon butter.
• You can easily make it a more savory dish as well. For example I like topping it with sautéed mushrooms and gruyere, plus Riviera Herbs. In this case omit the vanilla extract and Mishmish.
• It's great with our Smoked Cinnamon Maple Syrup as well. The cinnamon allows you to use less syrup and still have a great sensation of sweetness.
Food images and recipe © Christian Leue
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