Indulge in a delightful twist on the classic German pancake with this Sourdough Dutch Baby. This fluffy, oven-baked pancake boasts tangy sourdough flavor, perfect for a cozy breakfast or brunch treat.
Preheat your oven to 240C (465F) and place a clean cast iron skillet inside to heat up.
In a large mixing bowl add the sourdough starter, half the butter, milk, eggs, salt, vanilla extract and cinnamon and whisk until it forms a thin batter. It should be thinner than pancake batter (more like a popover batter).
Allow the batter to sit on the counter until the cast iron skillet is at temperature.
When the cast iron skillet is ready, carefully remove it from the oven and allow the half of the melted butter that is left to sizzle all around the pan.
Pour the Dutch Baby pancake batter into the skillet and return it to the hot oven as soon as you can.
Bake the Sourdough Dutch Baby pancake for around 15 to 20 minutes (depending on the size of your skillet).
Once it's puffed and golden, remove it from the oven. Dust with powdered sugar and serve with your favorite toppings.
Notes
Skillet Size - I've made this recipe using a 12" cast iron skillet. For this reason, I have used baker's percentages to increase the recipe by 50%, otherwise I don't get a good puff on my Sourdough Dutch Baby. If you have a 9-10" skillet, just use the recipe as it is and you'll get plenty of puff, but if you have a bigger skillet, increase the recipe by 50% or even double it if you want a really big Dutch Baby. I've made this Sourdough Dutch Baby pancake in all sorts of tins, skillets, even a pie dish. It works and is easily scalable.