Description
Sourdough Discard Blueberry Dutch Baby is a fluffy, oven-baked pancake that combines the tanginess of sourdough with sweet, bursting blueberries. Perfect for breakfast or brunch, this dish is not only visually impressive but also an excellent way to utilize sourdough discard. With minimal preparation and maximum flavor, it’s sure to become a favorite among family and friends.
Ingredients
Scale
- 1 cup sourdough discard
- 3 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 cup fresh or frozen blueberries
- 4 tablespoons unsalted butter
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 425°F (220°C).
- In an oven-safe skillet, melt the butter in the preheated oven.
- In a mixing bowl, whisk together the sourdough discard, eggs, milk, and flour until smooth.
- Gently fold in the blueberries.
- Pour the batter into the skillet over the melted butter and bake for 20-25 minutes until puffed and golden brown.
- Dust with powdered sugar before serving warm.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg