A pudding-pancake hybrid with a strange name, this dish might have been inspired by the German Pfannkuchen but is definitely American. My version came about as a way to use up my sourdough starter, and I've included directions for using regular flour as well. The textures are also different, the starter does not provide much of a rise, and yields a more custardy interior and crisp exterior. Both are great!

Sourdough Dutch Baby

Christian Leue

Servings/Yield

3-4

Category

Pancake

Sourdough Dutch Baby

Ingredients

  • 1 scant cup of sourdough starter, or 1/2 cup all-purpose flour

  • Baking soda (depending on how sour your starter is)

  • 2 large eggs

  • 1/3 cup (if using starter) or 1/2 cup whole milk

  • 1/2 tsp vanilla extract

  • 1/2 tsp salt

  • Mishmish or Smoked Cinnamon (optional but great)

  • 2 Tbsp butter

  • Powdered sugar for dusting

Directions

  1. Taste your starter, if it's very tart add a pinch of baking soda to the 3/4 cup you'll be using.

  2. 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.

  3. 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.

  4. 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.

  5. Bake until set, about 15-20 minutes. Note that the sourdough version will not puff much since the gluten is more broken down.

  6. Allow to cool briefly, then plate and slice into wedges and dust with powdered sugar.

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