Ingredients
- 1/3 cup milk
- 4 large eggs
- 1 cup sourdough discard
- 1 tsp vanilla extract
- 4 tbsp butter
- dash of salt
Optional Toppings:
- powdered sugar
- fresh berries or fruit of choice
- maple syrup
Instructions
- Preheat your oven to 425F and place a 10-inch cast iron skillet or oven-safe pan in the oven to heat up.
- In a large mixing bowl, whisk together the sourdough discard, milk, eggs, vanilla extract, and salt until well combined.
- Carefully remove the hot skillet from the oven and add the butter to the skillet.
- Pour the batter into the skillet over the butter and do not stir. Then quickly return it to the oven. Bake for 20-25 minutes, or until the pancake is puffed up and golden brown around the edges.
- Remove the Dutch baby from the oven and let it cool for a few minutes. It will deflate slightly as it cools.
- Dust the pancake with powdered sugar and serve warm. You can top it with fresh berries or any fruit of choice, and drizzle with maple syrup. Enjoy!