Strawberry Dutch Baby
Serves 6
10 mins prep
25 mins cook
35 mins total
Also known at a "German Pancake" this strawberry Dutch baby is a fun weekend breakfast. It;s eggy, but also airy. Sweet from the strawberries, and it's truly a texture that's hard to explain so you're just going to have to see for youself.
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Preheat your cast iron pan in a 400 degree oven.
In a large mixing bowl, whisk together your eggs and milk until the eggs are completely broken down and whisked well. (or you can add all the ingredients to a blender)
Whisk in sugar, sourdough discard, vanilla extract, flour and salt until there are no clumps of flour.
Quarter your strawberries and remove the cast iron from the oven.
Add in one stick of butter and the diced strawberries directly into the hot cast iron until the butter is fully melted.
Pour the batter directly on top of the butter and strawberries. Do not mix.
Bake at 400 degrees for 25 minutes.
When the pancake is done baking it will be large and puffy at first, but will start to fall as it rests. The texture of a Dutch baby can only be described as fluffy and "eggy".
Serve with more fresh fruit and a drizzle of maple syrup!
