Ingredients
– 4 tablespoons butter (divided)
– ¾ cup sourdough discard (room temperature)
– 6 tablespoons whole milk (room temperature)
– 4 large eggs (room temperature)
– ½ teaspoon salt
– 1 teaspoon sugar (optional)
– ¼ teaspoon ground cinnamon (optional)
– raspberries
– blueberries
– blackberries
– powdered sugar
– maple syrup
– lemon wedges
Instructions
1-Preheat the oven: Preheat the oven to 425°F (218°C) and place a 9-12 inch cast iron skillet on the middle rack to heat up thoroughly.
2-Melt butter: Melt 4 tablespoons of butter, then transfer 2 tablespoons to a large mixing bowl while reserving the remaining 2 tablespoons for the skillet.
3-Combine ingredients: Add the sourdough discard, milk, eggs, salt, sugar (if using), and cinnamon (if using) to the bowl with the melted butter.
4-Beat mixture: Beat the mixture for 1-2 minutes using an electric hand mixer or blender until it’s smooth and well combined.
5-Prepare skillet: Remove the hot skillet from the oven, swirl the reserved 2 tablespoons of butter to coat the bottom and sides evenly, then pour in the batter right away.
6-Bake pancake: Bake for 15-18 minutes (or up to 20 minutes if using a smaller 9-inch skillet) until the pancake is puffed and golden brown.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌡️ Use room-temperature ingredients to ensure the Dutch baby puffs properly.
🍳 Preheat and butter the skillet thoroughly to prevent sticking.
⏲️ Smaller skillets yield puffier results but may require a slightly longer bake time.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 274
- Sugar: 10g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg