Sourdough Dutch Baby Pancake Food

SOURDOUGH DUTCH BABY PANCAKE

Steps:

• Preheat your oven to 425°F.
• In your stand mixer using the whisk attachment add eggs to bowl and beat well.
• Add sourdough starter, milk, salt, and sugar or honey (if using). Whisk on medium-low until smooth.
• Put butter into a 9-15 inch stainless steel or cast-iron skillet and place into oven for butter to melt and pan to preheat (about 5 minutes).
• Carefully remove pan from oven and swirl butter around to coat sides. Pour batter into the pan and quickly place back in the oven.
• Bake for 15-25 minutes (depending on size of pan) until pancake has puffed up and is beginning to turn golden brown on top (do not open oven during the first 15 minutes or your pancake may deflate).
• Carefully remove pan (it will be HOT) and, using a spatula, release pancake from pan and slide out onto a serving plate.
• Dust with powdered sugar and a squeeze of lemon, drizzle with maple or marionberry syrup, slice some fresh fruit and add a dollop of homemade sweetened sour cream.
• NOTE: You can also toss all the ingredients into a blender (except the butter) and give it a quick whirl.

SOURDOUGH DISCARD DUTCH BABY OR GERMAN PANCAKE

Steps:

• Add the eggs to a blender and blend for about 30 seconds until light and foamy. Add the flour, sourdough discard, milk, sugar, vanilla, and salt to the blender and blend for an additional 30 seconds until smooth. Allow the batter to rest for 10 minutes.
• Move the oven rack to the lower third of the oven. Melt the butter on the stovetop over medium-low heat in a dutch oven or cast-iron pan.
• Pour the batter into the center of the pan and place in the oven. Set the oven to 375 degrees Farenheight. Bake for 30-35 minutes until the edges are golden brown and the center is just beginning to color. Do not open the oven while baking.
• Serve warm with your favorite toppings.