Sourdough Discard Dutch Baby

 

 

 

 

Psalm 119:160

    [160] The sum of your word is truth,

        and every one of your righteous rules endures forever.

6 large eggs at (room temperature)

1 ¼ c all-purpose flour

1 c sourdough discard at (room temperature)

1 c milk( room temperature)

¼ c granulated white

1 ½ t vanilla extract

½ t kosher salt

3 T unsalted butter

Add the 6 large eggs to a blender and blend for about 30 seconds until light and foamy. 

Add the 1 ¼ c AP flour, 1 c sourdough discard, 1 c milk, ¼ c granulated white sugar, 1 ½ t vanilla extract, and ½ t kosher salt to the blender and blend for an additional 30 seconds until smooth. 

Allow the batter to rest for 10 minutes.

Move the oven rack to the lower third of the oven. 

Melt the 3 T butter on the stove top over medium-low heat in a Dutch oven.

Pour the batter into the center of the pan and place in the oven. 

Set the oven to 375°F.

Bake for 30-35 minutes until the edges are golden brown and the center is just beginning to color. 

Do not open the oven while baking.

Serve warm with your favorite toppings.