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sourdough dutch baby with strawberries in cast iron skillet

Strawberry Sourdough Dutch Baby

Hailey
Mornings with a sourdough strawberry Dutch baby are far from subpar. Strawberries bring a spring twist to a Dutch baby, aka German pancake, is light, sweet and refreshing.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American
Servings 4 slices
Calories 220 kcal

Equipment

  • 1 6" cast iron skillet
  • 1 Large Mixing Bowl

Ingredients
  

  • 1 cups sourdough discard
  • 3 eggs
  • 3 TBS unsalted butter melted. Can substitute salted butter, ghee or coconut oil
  • 2 TBS milk can substitute water or dairy free milk
  • 1 TBS maple syrup can substitute agave, honey or sugar
  • 1 /2 tsp vanilla extract
  • 1/8 tsp salt if salted butter used, leave out
  • 1 cup strawberries fresh or frozen
  • 2 TBS white sugar optional - to make sweeten strawberries

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit.
    Heat the cast iron skillet on the stovetop on a medium-low heat. Add the butter to the pan, allowing it to melt completely. Add the strawberries to the cast it on skillet. Add 1-2 tablespoons of sugar, if desired.
    Allow the strawberries to breakdown slightly, creating a strawberry jam consistency in the cast iron skillet. The mixture will begin to bubble around the perimeter.
  • In a mixing bowl, combine the remainder of the Dutch baby ingredients. Mix together until smooth.
    Give the strawberries one last stir. Then, add the sourdough dutch baby ingredients over the top of the strawberries.
  • Place the cast iron skillet into the oven. Do not open the door until you are ready to check the “doneness”. If you open the door multiple times, the Dutch baby will not “puff” up as much.
    Allow the sourdough Dutch baby pancake to cook for 15-17 minutes or until the sides are pulling away from the cast iron skillet and the top of the strawberry sourdough Dutch baby is firm to the touch. The top may be golden brown in color.
  • Allow to cool for a moment before cutting and serving. Serve as is or top with powdered sugar, maple syrup, whipped cream or more fresh berries.
    If you are serving for dessert, top with vanilla ice cream and fresh strawberries.

Video

Notes

Strawberries
  • Fresh and frozen strawberries work well within this recipe. Frozen strawberries may release more moisture and lengthen the cooking time.
Fluffy Dutch Baby
  • For a fluffy dutch baby, ensure your ingredients (milk and eggs) are room temperature. This will yield the highest rise.
  • Ensure the pan it hot before pouring in the batter.
Alternate Baking Pan
  • If you do not have a cast iron skillet, use a cake pan. Make sure it heats up as the oven does to prevent sticking and for the best rise in the dutch baby,

Nutrition

Serving: 4slicesCalories: 220kcalCarbohydrates: 24gProtein: 7gFat: 11gSaturated Fat: 5.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.4gCholesterol: 145mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 15mgCalcium: 40mgIron: 1mg
Keyword breakfast, dessert, discard, fruit, Seasonal, sourdough
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