sourdough dutch babies are high protein, full of natural probiotics, and quick and easy to make!
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Breakfast is the bomb. I hear its kind of gone out of style lately, but as for us – we will eat the breakfast, and we will enjoy it!
I have a handful of breakfast staples like scrambled eggs, pancakes, French toast, biscuits, and oatmeal that are tried, true, and kid approved. It’s not often I branch out, but when I first made a big sourdough dutch baby for breakfast a few months ago I instantly knew it would be a regular on the list of staples.
It’s quick & easy to make, heavy on eggs so high in protein, and can be made in a cast iron skillet (you know how I love one skillet meals for easy cleanup).
How to make a sourdough Dutch baby (German pancake)
First, preheat the oven and 10″ cast iron skillet to 425
Start making the batter with the basics – eggs, starter, raw milk, honey, sea salt
Whisk half a dozen eggs, then add the starter and the rest of the ingredients
Milk, honey, sea salt – all in one bowl
The batter will be really thin
Now that the batter is ready, take the hot skillet out of the preheated oven and add 1/4 cup of butter, then put the skillet and butter back in the over for a few minutes until the butter is melted and browned
Now pour the batter into the brown butter skillet and bake at 425 for 15 minutes
All finished! Let the dutch baby set and cool for 5-10 minutes before serving.
Top with m maple syrup, whipped cream, cinnamon, or whatever you choose! Apple butter, strawberry or peach preserves, and cranberry sauce have been toppings I’ve tried in the past and loved.
Sourdough Dutch Baby
- 10" cast iron skillet
- 6 eggs
- 2 cups sourdough starter
- ⅓ cup milk
- ¼ cup honey or maple syrup
- ½ tsp sea salt
- ¼ cup butter
- Preheat oven to 425°F, heat a well seasoned 10" cast iron skillet in the preheating oven while making the batter
- Beat the eggs in a large bowl
- Add remaining ingredients (except butter): starter, milk, honey, salt and whisk to combine into a smooth, thin batter
- Remove preheated skillet from the oven and add the butter, return to the oven for 3-5 minutes until the butter is melted and browned
- Pour the batter into the brown butter skillet & bake at 425°F for 15 minutes
- Remove from oven & let cool for 5-10 minutes before serving