Description
No matter what you call it, a sourdough Dutch baby, German pancake, or puff pancake is a simple, delicious way to us your sourdough starter, whether it’s active or discard.
Ingredients
- 160 grams (2/3 cup) Milk
- 170 grams (3/4 cup) sourdough starter, active or discard
- 5 large eggs (250 grams) at room temperature
- 40 grams (2 tablespoons) real maple syrup
- 1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste (optional)
- 56 grams (4 tablespoons) salted butter
Instructions
Place the skillet or baking dish in the oven on a center rack, then preheat it to 425°. Leave the skillet in the whole time to insure that it’s very, very hot.
Just before you mix the batter, place the butter in the hot skillet until it’s melted. You want the butter to be melted but not browned, but it should be completely melted and hot.
In the jar of your blender, combine the milk, sourdough starter, eggs, maple syrup, and salt. Place the lid securely on top, then blend on high for 2-3 minutes. You want to make sure it’s well mixed and developed, with plenty of air in the batter.
Alternatively, place the milk, sourdough starter, eggs, maple syrup, and salt in a mixing bowl and whisk it vigorously with a wire whisk for about 5 minutes. It’ll take longer by hand to incorporate all of the necessary air, and you may not get quite as large of a puff as with a blender.
Remove the hot skillet from the oven. Be careful, as it will be very hot!
Pour the batter into the skillet– it may begin to cook around the edges immediately. Carefully place it back in the oven and reduce the heat to 400°. Bake for 18-20 minutes, or until the edges are puffed and a deep golden brown.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast & Brunch
- Method: Baking