Sourdough Dutch Baby Pancake
Yummy take on a Dutch Pancake that uses your sourdough discard.
Equipment
- One 12" inch cast iron skillet
Ingredients
- 6 tbsp grass-fed butter I use raw grass-fed butter
- 6 pasture raised eggs
- 2 cups sourdough starter discard 100% hydration
- 1⅓ cup raw milk I use raw milk but you can use any whole milk
- ½ tsp pink Himalayan salt
- 1 tbsp raw honey
Instructions
- Preheat oven to 425°
- Beat all ingredients butter, eggs, sourdough discard, milk, salt, and honey until smooth.
- Cut butter and place into iron skillet, place skillet in preheated oven until butter is melted and skillet is hot, about 5 mins.
- Remove skillet and swirl butter around coating all parts of the skillet and sides. Pour the batter into the skillet and quickly place skillet back in oven.
- Bake for 18 mins or until puffed up. Do not open the oven while cooking or it will cause the pancake to not puff up as it should.
- Serve immediately with your favorite fresh fruit toppings or spreads.