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powder sugar on top of dutch baby pancake

Cranberry Walnut Sourdough Dutch Baby

Hailey
A twist on the classic custard like pancake. This cranberry walnut sourdough dutch baby pancake is made from cranberry, walnut and sourdough discard. It is filled with protein, fat and fermented grains, thanks to eggs, butter and sourdough.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 4 slices
Calories 340 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Cast Iron Skillet - 6"

Ingredients
  

  • 3 Eggs
  • 3 TBSP Butter Unsalted or salted.
  • 1 cup Sourdough discard Active sourdough starter or sourdough discard
  • 2 TBSP Milk Coconut milk or water
  • 1 TBSP Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt Leave out of using salted butter
  • 1 tsp Cinnamon
  • 1/3 Cup Dried Cranberries See notes about fresh cranberries and cranberry sauce
  • 1/4 Cup Toasted, chopped walnuts

Instructions
 

  • To toast the walnuts - see notes for options on stovetop and oven. Remove from heat after toasted.
  • Heat the butter in the cast iron skillet and allow to melt.
  • Stir the sourdough Dutch baby ingredients together- egg, milk, sourdough discard, cinnamon, salt, vanilla extract, cranberries and toasted walnuts. Once incorporated, pour the pancake batter over top of the hot cast iron skillet.
  • Immediately place the cast-iron pan in the preheated oven and bake for 14-16 minutes. Keep the oven door closed the entire time and use the oven light to watch the dutch baby rise. The top will be golden in color.
  • Upon removing the hot skillet from the hot oven, some of the melted butter may pool on top of the sourdough Dutch baby pancake. It will sink into the finished cranberry dutch baby within moments.
  • Allow to cool slightly before topping with powdered sugar and maple syrup. Like french toast, confectioners' sugar is a must in our family!

Video

Notes

  • For best 'Dutch Puff'
    To make a sourdough cranberry walnut Dutch baby, begin by allowing the ingredients to warm up to room temperature. This will provide the best results in the classic 'dutch puff' we are looking for. Next, toast the walnuts in a cast iron skillet or the oven.
  • Toast the Walnuts
    • Cast Iron Skillet Method: In a cast iron skillet, heat the pan on low. Toast for 5-10 minutes until the nuts are golden brown and fragrant. Continue to shake the nuts periodically to ensure they toast and do not burn.
    • Oven Method: Make them in the oven as it heats up for the dutch baby. This could take 10-15 minutes until they are toasted. Shake pan every few minutes to ensure they are golden brown and fragrant.
  • Note on Cranberries
    If using fresh cranberries or cranberry sauce, the sourdough dutch baby may take longer to bake as the cranberries will release additional moisture.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 19gProtein: 5.5gFat: 13gSaturated Fat: 7.5gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 2.6gTrans Fat: 0.1gCholesterol: 131mgSodium: 243mgPotassium: 132mgFiber: 2gSugar: 11gVitamin A: 440IUVitamin C: 0.4mgCalcium: 40mgIron: 1.1mg
Keyword cinnamon, dessert, discard, fruit, Seasonal, sourdough
Tried this recipe?Let us know how it was!