Name: Sourdough Dutch Baby
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/2 cup flour; 1/4 cup sourdough starter; 3 eggs; 1 tablespoons honey; 1/2 cup milk; 1/4 cup butter

This warm and filling dutch baby is the perfect breakfast to satisfy your sweet tooth!

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We are back in eggs! With the days getting longer and the sun shining a bit more frequently, our chickens have all begun laying again. Which means that my counter tops are quickly filling up with baskets upon baskets of eggs.

The only thing to do with this surplus of eggs is to use them up and quickly!

This has led me down a path of searching for all the heavy egg recipes and trying them. One recipe I discovered was for a dutch baby pancake and I am hooked.

What is a dutch baby pancake

A dutch baby is a type of German pancake that is essentially a large popover. The batter is made and then poured into a large skillet to bake in the oven.

When the pancake is removed from the oven, it it soft, puffy and absolutely scrumptious.

The best part is the easiness of preparing them.

What you need to make a sourdough dutch baby

Sourdough starter

Eggs

Flour

Butter

Honey

Milk

How to make a dutch baby

Start of by preheating your oven to 425°F. Place a 10″ cast iron skillet into the oven and allow it to heat up while the oven is preheating.

Place the butter into a microwave safe container and melt. Remove the butter from the microwave. Allow it to rest to room temperature before adding it into the batter.

In a large bowl, combine the eggs, flour, starter, honey and milk. Add in the butter and whisk together until the batter is silky smooth and there are no more visible clumps.

Remove the cast iron skillet from the oven and pour the batter into the skillet.

Place the skillet back into the oven and bake for 25 minutes.

Lower the temperature of the oven to 300°F and bake for an additional 5 minutes.

Remove the sourdough dutch baby pancake from the oven. Cut it into wedges and serve hot with your favorite syrups, jams and spreads.

Toppings for your sourdough dutch baby

Dutch baby pancakes are served with all of your usual pancake toppings.

Fresh fruit, maple syrup, homemade jams and syrups all lend themselves beautifully to this recipe.

Sourdough Dutch Baby

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1/2 cup flour
1/4 cup sourdough starter
3 eggs
1 tablespoons honey
1/2 cup milk
1/4 cup butter

Instructions

Begin preheating the oven to 425°F. Place a medium sized cast iron skillet into the oven and allow it to preheat in the oven.

In a microwave safe container or in a small saucepan, melt the butter and then set aside to lower to room temperature before adding it into the batter.

Next, whisk together the starter, milk, eggs, flour and honey in a large batter bowl. Then add in the butter and combine until there are no more visible clumps of flour. The batter should be smooth and silky.

When the oven has finished preheating, remove the cast iron skillet and pour the batter into the cast iron.

Place the skillet back into the oven and bake for 20 minutes.

Lower the temperature to 300°F and bake for an additional 5 minutes.

Remove the skillet from the oven.

Slice the dutch baby into wedges and serve with your choice of syrups and spreads.