Fresh Milled Sourdough Dutch Baby
This fresh milled Dutch baby pancake bakes up with golden edges and a soft, custardy center. Made with sourdough discard for extra flavor, it’s a nourishing twist on the classic oven pancake. Fresh milled flour gives the batter a lightly nutty taste while still allowing the pancake to puff beautifully in the oven. Serve it warm with berries, maple syrup, or a simple dusting of powdered sugar for a simple but impressive breakfast.
Equipment
- 12-inch Cast Iron Skillet
Ingredients
- 1 cup (150 g) fresh milled soft white wheat flour
- 4 Tbsp (56 g) butter
- 1 cup (240 g) whole milk, room temperature
- 6 large eggs, room temperature
- 2 Tbsp (30 g) maple syrup
- 1 tsp vanilla extract
- ¾ tsp salt
- ¾ tsp baking powder
Optional Additions
- 1 tsp finely grated lemon zest (especially lovely if serving with berries)
- 2 Tbsp powdered sugar for dusting
Instructions
- Preheat the oven to 425°F (220°C). Place a 12-inch cast iron skillet in the oven while it preheats.
- In a blender combine the milk, eggs, maple syrup, and vanilla.
- Blend the batter for 30–45 seconds. This step aerates the eggs and helps the Dutch baby climb dramatically up the sides of the pan as it bakes.
- Add the fresh-milled flour, cornstarch, salt, and baking powder. Blend again for about 10–15 seconds, just until smooth.
- Let the batter rest for 10 minutes to allow the fresh-milled flour to fully hydrate. This helps improve both texture and rise.
- Carefully remove the hot skillet from the oven and add the butter. Swirl until melted and foamy, coating the bottom and sides of the pan.
- Immediately pour the batter into the hot skillet and return it to the oven.
- Bake for 18–22 minutes, until the Dutch baby is deeply golden and dramatically puffed around the edges. Avoid opening the oven door while it bakes, as this can cause it to collapse.
- Serve immediately with fresh berries, maple syrup, powdered sugar, or a squeeze of lemon juice.
Notes
For the tallest rise, place the resting batter near the warm oven so it becomes slightly warm. When warm batter hits a very hot buttered skillet, the burst of steam creates the signature dramatic puff.
