Savory Sourdough Dutch Baby
Youwill love this recipe because you can use your sourdough discard, add a few basic ingredients, and ed up with a decent and filling meal!
Ingredients
- 180 grams sourdough starter (active or discard)
- 75 grams milk (whole milk is best)
- 4 eggs (large)
- 60 grams butter (unsalted)
- 3 grams salt
Directions
- 1
Heat a 10-inch cast-iron skillet in a preheated oven to 425°F (220°C).
- 2
Gather all the ingredients in a bowl and combine them, meaning: add the milk, eggs, salt, melted butter, and the sourdough discard into it – make sure that the butter isn't too hot before storing it.
- 3
Whisk everything until it’s perfectly smooth, you can also use a mixer or a food processor to make things easier and faster. The texture should be pancake batter-like but a tad thinner.
- 4
Toss some fresh herbs, but keep a few to the side for the final touch.
- 5
Remove your 10-inch cast-iron skillet from the oven and add 2 tablespoons of butter. Melt the butter in the skillet over medium heat, then pour the batter over the melted butter and bake until done at 425°F – you're aiming for a bit of a golden puff, which should take about 20 minutes.
- 6
Pick your favorite toppings while your Dutch baby gets golden in the oven. Personally, I’m a big fan of runny eggs, so sunny-side-up hits the spot for me. Cut your herbs and prepare also some crumbled cheese if you’re in the mood for it.
- 7
Once you’ve gotten that golden puff, dial the oven back to 300°F (150°C) and give it another 5 minutes – this is just to make sure everything's set perfectly.
- 8
Take the skillet out of the oven and load it with whatever toppings you love before serving.