This is a fully fermented sourdough dutch baby recipe perfect for an easy breakfast.
The classic puffy dutch baby pancake in a fully fermented sourdough version. Served sweet (with powdered sugar, maple syrup and fruit) or savory (with bacon, cheese, and eggs). It puffs up beautifully in the oven and makes a super easy breakfast in the mornings.
Sourdough Dutch Baby Ingredients
- 6 eggs
- 2 cups active sourdough starter
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 4 tbsp butter
How to Make a Sourdough Dutch Baby
- Preheat oven to 425.
- Place butter into a cast iron skillet and place into oven to preheat skillet and melt butter.
- In a bowl combine eggs, milk, sourdough starter, vanilla extract, and maple syrup. Whisk with a hand mixer for at least 5 minutes. Alternatively you can also combine in a blender.
- Remove skillet from the oven and pour egg mixture into the pan. Place back into the oven. Bake for 20-25 minutes.
- Top with powdered sugar and enjoy.
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Sourdough Dutch Baby
Ingredients
- 6 eggs
- 2 cups active sourdough starter
- 1/2 cup milk
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 4 tbsp butter
Instructions
- Preheat oven to 425.
- Place butter into a cast iron skillet and place into oven to preheat skillet and melt butter.
- In a bowl combine eggs, milk, sourdough starter, vanilla extract, and maple syrup. Whisk with a hand mixer for at least 5 minutes. Alternatively you can also combine in a blender.
- Remove skillet from the oven and pour egg mixture into the pan. Place back into the oven. Bake for 20-25 minutes.
- Top with powdered sugar and enjoy.
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