Sourdough Dutch Baby Pancake
This sourdough Dutch baby pancake is a golden delight—crispy on the edges, pillowy inside, and oh-so-easy to make!
Servings: 4 servings
Calories: 236kcal
Cost: $6
Ingredients
- 4 whole eggs
- 1 TBSP maple syrup
- 4 TBSP butter, melted
- 2 cups sourdough starter
- ⅓ cup milk
- ½ tsp sea salt
Instructions
- Preheat the oven to 425˚F.
- Separate the eggs. Beat the egg whites until very stiff.
- In a large bowl combine the egg yolks, maple syrup, 1 TBSP melted butter, sourdough starter, milk, and sea salt. Mix until well combined.
- Gently fold the stiff egg whites into the pancake batter.
- Melt the remaining butter in a skillet over medium heat.
- Gently pour the pancake batter into the hot skillet.
- Bake in the hot oven for 25 minutes or until golden brown.
- Serve immediately with your favorite toppins.
Notes
- you can use active sourdough starter or your sourdough discard
- feel free to adjust the amount of maple syrup or sugar - or use no sweetener to make a savory pancake
- you can use buttermilk or plant-based milk instead of the cow's milk
Nutrition
Calories: 236kcal
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