I like to have a beautiful breakfast on Sunday mornings and this Sourdough Dutch Baby with Fresh Fruit checks all the boxes. It’s easy, it’s delicious, and beautiful! I’m also going to dare to say that it’s healthy since it contains fresh eggs, milk, sourdough starter and berries!
What is Dutch Baby?
If you haven’t made Dutch baby before, you’re in for a treat! It can also be called a German pancake or a Hootenanny. Dutch babies are baked in the oven, rather than being fried on a stovetop and they’re thicker than a regular pancake. Traditional Dutch baby, made with flour instead of sourdough, turns out very light and fluffy with a big curl around the edge, like a popover.
Why use sourdough starter?
This sourdough version is denser, but since I’m wheat sensitive and this agrees with my stomach I’m completely ok with the small change in texture. Plus, the sourdough flavor is quite a lovely addition!
If you need to learn how to make sourdough starter, please visit this post on my former blog until I move everything over to this site!
I like to cook mine in my cast iron pan. It doesn’t stick and it bakes evenly every time. Look at those beautiful pools of butter!
Add whatever fruits strikes your fancy to your sourdough Dutch baby! If you don’t have fruit, maple syrup is probably my very favorite topping to drizzle on top. Grab a fork and enjoy!
Sourdough Dutch Baby
Sourdough Dutch Baby
- 2 cups sourdough starter
- 1/2 cup milk, milk alternatives work well too
- 6 eggs
- 1/2 teaspoon salt
- 8 tablespoons butter, cold, chopped
- Turn the oven on to 425 F. Place your 12" cast iron skillet also in the oven.
- While the oven is heating, mix all ingredients together EXCEPT the butter.
- When the oven and skillet are preheated to 425 F, carefully remove the skillet using gloves and add the butter pieces.
- Once the butter has melted, pour in the mixture of ingredients into the hot skillet and put back in the oven.
- Bake for 18 minutes, or until golden brown.
- Slice and serve hot with garnish of choice.