I adapted our Dutch Puff recipe to use some of the sourdough discard and it was so good. This doesn’t really even need anything on top but my kiddos like it with a dusting of confectioner sugar or a drizzle of honey or syrup! They also like to eat it with applesauce, fresh fruit, or yogurt.
Sourdough Dutch Baby
- 1 stick butter
- 8 eggs
- 1/3 c. milk
- 2 c. sourdough starter
- 1/2 t. salt. optional
- 1 T. vanilla, optional
Preheat oven to 400.
Put the stick of butter in a 9×13 pan or a 12-inch castiron skillet and place it in the oven to melt while you prepare the puff.
Beat eggs and milk, and salt until smooth and then another minute more. Stir in the starter and vanilla.
Remove pan from the oven and pour the mixture into the melted butter.
Bake for 20-30 minutes, until golden brown.
When you get the puff out of the oven it will be golden and puffed, lovely.
Serve immediately. If you wait it will deflate.
For a special change try making individual servings of dutch puff in oven-safe ramekins. Again this is fun for the company. You can prepare ahead of time and then pop them in the oven as each person wakes.
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