Sourdough Dutch Baby
Rated 4.7 stars by 17 readers
Category
Pancake
Author
Christian Leue
Servings/Yield
3-4
Ingredients
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1 scant cup of sourdough starter, or 1/2 cup all-purpose flour
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Baking soda (depending on how sour your starter is)
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2 large eggs
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1/3 cup (if using starter) or 1/2 cup whole milk
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1/2 tsp vanilla extract
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1/2 tsp salt
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Mishmish or Smoked Cinnamon (optional but great)
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2 Tbsp butter
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Powdered sugar for dusting
Directions
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.
Recipe Note
Variations & Ideas:
• 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.
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