Sourdough Dutch Baby (German Pancake)

• servings: 4 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

4 tablespoons butter (divided)

3/4 cups sourdough starter discard (room temperature)

6 tablespoons whole milk (room temperature)

4 large eggs (room temperature)

1/2 teaspoon salt

1 teaspoon vanilla extract (optional)

1/4 teaspoon ground cinnamon (optional)

raspberries, blueberries, or blackberries

powdered sugar

maple syrup

lemon wedges

Directions

Make sure ingredients are at room temperature. Wipe out your cast iron skillet with a cloth or paper towel and place it onto the middle oven rack. Preheat your oven to 425°F (218°C).

Melt 4 tablespoons of butter and transfer 2 tablespoons to a large mixing bowl. (Reserve the remaining 2 tablespoons to coat the cast iron skillet in step 3.)

Add the remaining ingredients to the mixing bowl and beat for 1-2 minutes using an electric hand mixer. (This can also be done in a blender.)

Remove the cast iron skillet from the oven and swirl the remaining 2 tablespoons of butter to coat the bottom and sides of the pan. Pour the batter into the pan and bake for 15-18 minutes. (Up to 20 minutes for a 9" skillet.)

Top the dutch baby with a squeeze of lemon juice, berries, powdered sugar, and maple syrup. Serve while hot.

Nutrition

• Calories: 274 kcal
• Total Fat: 17 g
• Total Carbohydrate: 20 g
• Protein: 10 g