When you start out making sourdough, no one tells you you’ll spend more time trying to find ways to use up the jars upon jars of sourdough discard, than actually baking sourdough bread.
But can I tell you a little secret?
I kinda make sourdough mostly for the discard—and especially because of this Apple and Plum Sourdough Dutch Baby Pancake. Annnnd as I eat my hefty third slice of cinnamon-spiced, stewy fruit pancake heaven, I’m not even ashamed to admit it.
What Is a Dutch Baby?
A Dutch Baby is sometimes called a German pancake, or a Dutch Puff—although ironically, it’s said to have been born in an American kitchen. It’s baked in a hot oven (instead of flipped on the stove).
Typically, it puffs up around the edges, so as to form the perfect edible vessel for lashings of cream or yoghurt, and shining roasted fruit.
This sourdough version of a Dutch Baby does not make a puffed border—which is why I add sautéed fruit into the batter itself, rather than spooning it over afterwards.
BUT! The taste and enjoyment factor is by no means dimished. This beauty of a silky, squidgy sourdough pancake, studded with plums and apples, plus generous lashings of golden butter and cinnamon spice is comforting, indulging, warming…basically Fall for breakfast. Or lunch, dinner, then dessert….It’s also more moist than a bonafide Dutch baby.
Yeah, I said the m-word!
(Psssst..If you’re looking for more of the traditional texture and trademark pop-over puff, try out this Dutch Baby recipe, with easy roasted peaches).
What Fruit Can You Use in a Dutch Baby Pancake?
The world is yours when it comes to Dutch Baby fillings. Personally, I think apples and plums were made for buttery, cinnamon flavours, and they sauté to a just-tender consistency without getting pulpy (my pear experiment did not fare as well). Blueberries and strawberries are also magic—add some orange zest to them, too!
The Most Delicious Way to Use Up Your Sourdough Discard
I never toss out my sourdough discard. I keep it fermenting quietly in the recesses of my refrigerator, and at least once a week—mainly the days following a rough night before of toddler wakings—I turn to my bubbly jar of potent magic, using it to whip up a breakfast that reinstates my belief in the potential of not-crappy mornings.
This recipe only uses discard; no added flour. I wanted to develop a sourdough discard recipe that required zero extra flour and 100 percent frugal!Print
The most delicious (and easy!) way to use up your sourdough discard—AND have a gorgeous baked breakfast on the table in less than 20 minutes. Cosy up to this beauty of silky sourdough Dutch Baby pancake, studded with plums and apples, *plus* generous lashings of golden butter and cinnamon spice.
- 1 and 1/4 cups sourdough starter, unstirred (fed within the last three days)
- 1 pinch sea salt
- 4 large eggs
- 2 tsp vanilla extract, divided
- 1/3 cup milk of choice
- 12 tbsp butter
- 1tsp cinnamon
- 3 medium apples, thinly sliced
- 2 large plums, thinly sliced
- Double cream, or Greek yoghurt, for serving
- Maple syrup, or honey, for serving
- Preheat oven to 220 C/ 425 F/ Gas Mark 7.
- In a large bowl, whisk together sourdough starter, sea salt, eggs, 1 teaspoon of vanilla extract and milk of choice. Set aside.
- Heat a cast iron frying pan or skillet (1 x 25cm/10-inch) or 1 x small roasting tin/pan (approx. 28 x 21 x 4.5 cm/11 x 8 x 2 inches) on medium-high heat. Add butter, remaining teaspoon of vanilla extract and cinnamon. Once butter is melted, add sliced fruit and sauté until just tender (but not mushy!).
- Remove half the sautéed fruit plus around 5 tablespoons of the melted butter and place into a small bowl. Set aside.
- Pour sourdough batter into skillet of remaining fruit and melted butter. Do not stir. Transfer quickly into heated oven. Bake for 15 minutes.
- Remove from oven, cut into slices, and serve immediately with double cream or thick Greek yoghurt, and maple syrup or honey.