Sourdough Peach Crumble Pancake

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 large or 2 small ripe peaches (sliced)

1 lemon

95 grams (⅔ cup) all-purpose flour

66 gram (⅓ cup) sugar

½ tsp cinnamon

Pinch of salt

56 grams (4 tbsp) butter, melted

Whipped cream (for serving (optional)

106 grams (¾ cup) all-purpose flour

25 grams (2 tbsp) sugar

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

62 grams (¼ cup) sourdough starter (discard/unfed, 100% hydration)

120 grams (½ cup) milk

1 egg

2 tbsp canola oil

28 gram (2 tbsp) butter

Directions

Place an 8 or 9-inch cast iron skillet in the oven and preheat oven to 375°.

Make peach crumble topping: In a small bowl toss together peaches with about 1 tsp lemon zest and 1 tbsp lemon juice. Set aside.

In another small bowl whisk together flour, sugar, cinnamon, and salt. Pour in butter and stir until dry ingredients are moistened and crumbly. Set aside.

Make pancake batter: In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt. In a medium bowl whisk together sourdough starter, milk, egg, and canola oil. Add to dry ingredients and whisk together until everything is incorporated (leave batter lumpy).

Remove skillet from oven and add 2 tbsp butter to the skillet. When butter has melted add batter to the skillet and spread into an even layer.

Top batter with peaches then sprinkle over crumble topping. Bake for 25-30 minutes until golden brown around the edges and a toothpick inserted in the center comes out clean. Cool 5 minutes before slicing and serving. Top with whipped cream if desired.