Sourdough Saturday...time to use our discard. LOVE this recipe because there is no need to prep this Dutch Baby recipe the night before. Just have to let the discard reach room temperature (although I don't always to do) and let the mixture sit for 10 minutes after blended (although I don't always do that either). It does turn out a little lighter and airier if you do but it is still edible if you don't :)
I like to serve the Dutch Baby with some sliced strawberries and a dusting of powdered sugar. The kids then load on the syrup. It would be delicious topped with any fruit. If you would prefer to try the savory route, the recipe offers a slight variation in ingredients to accommodate the different flavors. Very versatile and absolutely delicious!
Substitutions/Additions made by Cooking After Class for Sourdough Dutch Baby:
- decreased butter to 2 tablespoons
Tips from Cooking After Class for making Sourdough Dutch Baby:
- It may be HUGE when you first take it out of the oven (really poofed up) but it will slowly deflate as it cools a bit. Still plenty of texture but no longer huge :) Recipe calls for a cast iron skillet or dutch oven...I'd use a dutch oven if you have both.
Effort: Quick and Easy
Time: 20 minutes
Kids Comments: Fancy breakfast...yummy!
Make it Again: Yes, already made it multiple times :)
all ingredients ready to go
egg mixture in blender
melt butter
egg batter is poured in
just out of the oven