We just started school last week, as well as our second sugar detox of the year. We also managed to have almost a week of deliciously cool, fall-like temperatures last week. So, when I grabbed out the sourdough starter for this recipe, I began dreaming of bread. Then, I blinked, the week was over and the heat had returned.
Summer is still in full swing around here, which means we need easy recipes that don’t heat up the kitchen too much. We also need to use those ripe summer berries that are in season!
This recipe doesn’t feel quite like a recipe because it is just so simple! But, that is why we love the Dutch Baby (also called a German Pancake) so much. It requires just a few basic ingredients that we always have on hand, year-round: Sourdough, cultured dairy (Matsoni yogurt is in the quart-sized jar pictured below), and eggs. If you are not cutting out sugar, you can also add a sweetener of your choice. (Because we are not currently eating sugar or sweeteners at this time, I will eliminate it from the recipe.)
As always, when working with sourdough starter, remove the container from the fridge a few hours before using, so it can come to room temperature. Add flour and water to increase the starter amount to more than 2 cups. (I often use my starter and leave just enough to get going the next time. You can opt to refill your starter before returning it to the fridge so you can skip this step.)
Measure out two cups of starter. Add 1/2 cup of dairy and two eggs. (Just a side note on the dairy, if you are out of yogurt, you could use milk. If you are out of both milk and yogurt or are unable to consume dairy, simply add an additional egg. This will make the end product a bit more firm, but just as yummy.)
Mix all ingredients well. If you want to add sweetener, this would be the time for it.
Grease a baking dish, then dump batter into the dish. Keep in mind the larger the dish, the quicker it will bake and the thinner each slice will be. A smaller dish will result in thicker pieces, but require more bake time. I used an 8×8 pan, which took about 40 minutes at 350 degrees.
Once the Dutch Baby has set in the center, it is finished. Allow to cool on the counter for at least 15 minutes. During this cooling time, prepare some toppings. I sliced strawberries and made a simple berry syrup. (To make fruit syrup, place desired berries and a splash of water in a pan. Cook on medium for about 5 minutes, or until berries are soft. Smash and strain, if desired.)
Once cool, cut into slices, and top with the fruit syrup, regular syrup, honey, yogurt, whipped cream, berries, etc….
Dutch Baby
Ingredients
- 2 cups Sourdough starter fed, room temperature
- 1/2 cup Cultured dairy yogurt, milk, or non-dairy
- 2 Eggs If omitting milk, add additional egg
- Berries, yogurt, honey, syrup optional topping ideas
Instructions
- Preheat oven to 350 degrees Fahrenheit. Remove starter from fridge and feed to increase to more than 2 cups.
- In a measuring bowl, combine sourdough starter, cultured dairy and eggs. Mix well to combine.
- Pour batter into greased pan. Bake for 40 minutes or until center is set. Allow to cool before cutting.
- Optional, but worth it: Top each slice with fruit syrup, regular syrup or honey. Add a dollop of yogurt or whipped cream and more berries.
