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SPICED SOURDOUGH APPLE AND PLUM DUTCH BABY PANCAKE (USES UP YOUR DISCARD!)

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SPICED SOURDOUGH APPLE AND PLUM DUTCH BABY PANCAKE (USES UP YOUR DISCARD!)

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.

SPICED SOURDOUGH APPLE AND PLUM DUTCH BABY PANCAKE (USES UP YOUR DISCARD!)

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.

SPICED SOURDOUGH APPLE AND PLUM DUTCH BABY PANCAKE (USES UP YOUR DISCARD!)
SPICED SOURDOUGH APPLE AND PLUM DUTCH BABY PANCAKE (USES UP YOUR DISCARD!)
SPICED SOURDOUGH APPLE AND PLUM DUTCH BABY PANCAKE (USES UP YOUR DISCARD!)

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).

SPICED SOURDOUGH APPLE AND PLUM DUTCH BABY PANCAKE (USES UP YOUR DISCARD!)
SPICED SOURDOUGH APPLE AND PLUM DUTCH BABY PANCAKE (USES UP YOUR DISCARD!)

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!

SPICED SOURDOUGH APPLE AND PLUM DUTCH BABY PANCAKE (USES UP YOUR DISCARD!)
SPICED SOURDOUGH APPLE AND PLUM DUTCH BABY PANCAKE (USES UP YOUR DISCARD!)

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!

SPICED SOURDOUGH APPLE AND PLUM DUTCH BABY PANCAKE (USES UP YOUR DISCARD!)
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SPICED SOURDOUGH APPLE AND PLUM DUTCH BABY PANCAKE (USES UP YOUR DISCARD!)

SPICED SOURDOUGH APPLE AND PLUM DUTCH BABY PANCAKE (USES UP YOUR DISCARD!)


★★★★★

5 from 2 reviews

  • Prep Time: 5-10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3–4 servings 1x
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DescriptionYum

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.


Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 220 C/ 425 F/ Gas Mark 7.
  2. In a large bowl, whisk together sourdough starter, sea salt, eggs, 1 teaspoon of vanilla extract and milk of choice. Set aside.
  3. 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!).
  4. Remove half the sautéed fruit plus around 5 tablespoons of the melted butter and place into a small bowl. Set aside.
  5. Pour sourdough batter into skillet of remaining fruit and melted butter. Do not stir. Transfer quickly into heated oven. Bake for 15 minutes.
  6. Remove from oven, cut into slices, and serve immediately with double cream or thick Greek yoghurt, and maple syrup or honey.

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Reader Interactions

4 Responses...

  1. Irene R Stone

    October 4, 2020 at 3:49 pm

    This turned out great, (I was one egg short.. ) 🙂

    ★★★★★

    Reply
    • Cherise Huntingford

      October 6, 2020 at 8:38 pm

      Ah yay! That’s awesome, Irene. The recipe is pretty forgiving, glad your egg shortage wasn’t a problem! 😀

      Reply
  2. Juliette Reiland

    October 9, 2020 at 12:47 am

    Yum! I used just apples because that is what we had. It wasn’t my discard. I had just fed a big bowl of starter a couple hours earlier. I keep my sourdough on the counter and feed it daily. I usually use it to make pancakes and then feed the rest. This was so fluffy and delicious with the Greek yogurt and honey. Dinner is done!

    ★★★★★

    Reply
    • Cherise

      October 13, 2020 at 9:17 pm

      Ah, yay! So glad it was delish–thank you so much for letting me know, Juliette!

      Reply

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Is there a name for someone who obsessively collec Is there a name for someone who obsessively collects cookie recipes (and cookies)? Cookiephile? Alistair Cookie? Whatever the word, I’m that. And here’s another COOOOKIE recipe from da blog—chunky and chewy in the all the right places, with the mellow, comfy-to-the-max vibes of peanut butter, and sweet toffee undertones thanks to dark brown sugar. ALSO! Completely *flourless*, so perfect for paleo, or just lazy bakers. Like me. TAP link in bio, and SAVE this for repeat PB & choc-chip cookie bliss. ⚡️🍪 
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Anybody else already dreaming of their Christmas m Anybody else already dreaming of their Christmas morning breakfast? For the *easiest* edible brekkie magic, try my French Toast-Style Cheat Cinnamon Rolls: Stuffed with sweet apples ‘n’ blueberries, soaked in orange & brown butter batter—and prepped in just 15 MINUTES. I’d say save a slice for Santa, but you’ll definitely risk being on the naughty list to have this all to yourself...Link in bio x💗🌟
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Scribbling my weekday ‘healthy treat’ list, an Scribbling my weekday ‘healthy treat’ list, and these babies are front and centre. What is it about pb & j that makes for instant zen? I have no idea. I just know that these Peanut Butter + Chia Jam Cups are gonna OWN the Monday (and Tuesday, Wednesday, Thursday, Friday) blues. 👊🏻⭐️
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Cake for breakfast.
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Yeah, I said it.
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But don’t be scurred —this baby is delicious but healthy AF. My Almond and Orange Breakfast Cake is flour-free, refined sugar-free, and perfect for Paleo and GF peeps. It’s also THE BOMB for a make-ahead breakfast that requires minimal finger-lifting. Recipe deets in link in bio, babes! 🍊 ✨#cakeforbreakfast 
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