SOURDOUGH DISCARD DUTCH BABY OR GERMAN PANCAKE
This Sourdough Discard Dutch Baby or German Pancake has a crispy outer crust and a soft custardy middle with a slight sourdough tang.
Provided by Erica @ Raspberries and Kohlrabi
Categories Breakfast Recipes
Time 47m
Number Of Ingredients 8
Steps:
- Add the eggs to a blender and blend for about 30 seconds until light and foamy. Add the flour, sourdough discard, milk, sugar, vanilla, and salt to the blender and blend for an additional 30 seconds until smooth. Allow the batter to rest for 10 minutes.
- Move the oven rack to the lower third of the oven. Melt the butter on the stovetop over medium-low heat in a dutch oven or cast-iron pan.
- Pour the batter into the center of the pan and place in the oven. Set the oven to 375 degrees Farenheight. Bake for 30-35 minutes until the edges are golden brown and the center is just beginning to color. Do not open the oven while baking.
- Serve warm with your favorite toppings.
Nutrition Facts : Calories 352 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 235 milligrams cholesterol, Fat 24 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 743 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SOURDOUGH DUTCH BABY PANCAKE
This easy sourdough Dutch baby pancake has a delicious, soft center with the classic puffiness of your favorite German pancake recipe but made healthier with fermented grains. It's the perfect recipe for all that sourdough discard.
Provided by Lisa
Categories Sourdough
Time 20m
Number Of Ingredients 7
Steps:
- Preheat oven to 425.
- In a large bowl or blender, add eggs, sourdough starter, milk, salt, vanilla, and honey. Whisk or blend until smooth.
- Add butter to a 12 inch cast iron skillet and place into the hot oven to melt.
- Pour the batter over the melted butter and place into the preheated oven.
- Bake for 15-20 minutes until puffed up.
- Serve right away with butter, fruit, or syrup.
Nutrition Facts : Calories 354 calories, Carbohydrate 39 grams carbohydrates, Cholesterol 218 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 366 grams sodium, Sugar 8 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SOURDOUGH DUTCH BABY PANCAKE
Someone posted this link on FB and I want to save it to use with that left over sourdough starter that I don't want to waste. Here's what it said "Sourdough Dutch Baby Pancakes are great for a "quick-and-easy" weekday meal and the perfect way to use up excess sourdough starter so it doesn't go to waste. This recipe is adapted from Martha Stewarts Dutch Baby Pancake recipe." NOTE: Suggest you use a thick starter as no flour in this recipe
Provided by Bonnie G 2
Categories Breakfast
Time 30m
Yield 1 pancake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 425°F.
- In your stand mixer using the whisk attachment add eggs to bowl and beat well.
- Add sourdough starter, milk, salt, and sugar or honey (if using). Whisk on medium-low until smooth.
- Put butter into a 9-15 inch stainless steel or cast-iron skillet and place into oven for butter to melt and pan to preheat (about 5 minutes).
- Carefully remove pan from oven and swirl butter around to coat sides. Pour batter into the pan and quickly place back in the oven.
- Bake for 15-25 minutes (depending on size of pan) until pancake has puffed up and is beginning to turn golden brown on top (do not open oven during the first 15 minutes or your pancake may deflate).
- Carefully remove pan (it will be HOT) and, using a spatula, release pancake from pan and slide out onto a serving plate.
- Dust with powdered sugar and a squeeze of lemon, drizzle with maple or marionberry syrup, slice some fresh fruit and add a dollop of homemade sweetened sour cream.
- NOTE: You can also toss all the ingredients into a blender (except the butter) and give it a quick whirl.
Nutrition Facts : Calories 300.6, Fat 13.6, SaturatedFat 7.2, Cholesterol 163.8, Sodium 571, Carbohydrate 32.8, Fiber 1.4, Sugar 1.6, Protein 11.8
DUTCH BABY
This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. Twenty-five minutes later? Bliss.
Provided by Florence Fabricant
Categories easy, quick, pancakes, dessert
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Combine eggs, flour, milk, sugar and nutmeg in a blender jar and blend until smooth. Batter may also be mixed by hand.
- Place butter in a heavy 10-inch skillet or baking dish and place in the oven. As soon as the butter has melted (watch it so it does not burn) add the batter to the pan, return pan to the oven and bake for 20 minutes, until the pancake is puffed and golden. Lower oven temperature to 300 degrees and bake five minutes longer.
- Remove pancake from oven, cut into wedges and serve at once topped with syrup, preserves, confectioners' sugar or cinnamon sugar.
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- Place the remaining ingredients except for the blueberries in a blender. Blend for 1 minute, making sure everything is well combined.
- Pour the batter over the melted butter in the baking dish. Sprinkle the blueberries evenly on top if desired.
- Bake in preheated oven for 15-20, or until the edges are deep golden brown and the pancake has puffed up. Serve with extra butter and a drizzle of maple syrup if desired.
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