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sourdough dutch baby pancake in a cast iron skillet

Sourdough Discard Dutch Baby Pancake

We love our sourdough in this house and I sometimes let my starter accumulate too much discard. This is a great recipe to help utilize the discard and not be wasteful with it. This is a very versatile recipe and one we change in our home quite often depending on what we have in the kitchen.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 8 servings
Course: Breakfast
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 cups sourdough discard
  • 6-8 eggs
  • 1/3 cup milk
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 tablespoon sugar or honey
  • 1/4 cup butter or lard of choice

Equipment

  • 1 large cast iron skillet 10-12"

Method
 

  1. Preheat oven to 425.
  2. Heat a cast iron skillet on the stovetop or in the oven with the butter until melted.
  3. Combine all other ingredients into a bowl and mix well. If you have an abundance of eggs and like poofy pancakes add 8 eggs. If it's winter and your chickens aren't laying well, use 6 eggs.
  4. Once butter is melted in the skillet, pour the batter mixture into the skillet and bake for 15-20 minutes. It will be set, slightly browned but still have some of the butter making it look "wet".
  5. Serve with fresh fruit, maple syrup, yogurt, whipped cream, or any other possibilities.

Notes

We have been adding beet powder to everything since Christmas has come and gone. It's a nice added boost of nutrition and a fun color every so often.
 
This recipe was adapted from Lisa's on Farmhouseonboone.com