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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!)


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

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

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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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