A Day Of Sourdough Discard Recipes

Ingredients

• 6 large Eggs (room temperature)
• 2 cups Sourdough Discard (unfed discard, refrigerated)
• 0.33 cup Milk (whole milk)
• 0.5 teaspoon Salt (kosher salt)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 2 tablespoon Maple Syrup (pure maple syrup (or honey))
• 6 tablespoon Unsalted Butter (cut into pieces, for pan)

Instructions

1. Preheat Oven and Skillet

   Preheat the oven to 425°F. Place the cast‑iron skillet inside the oven and add 6 Tbsp butter so it melts and the pan becomes screaming hot.

   Time: PT10M

   Temperature: 425°F

2. Mix the Batter

   In a mixing bowl whisk the 6 eggs until light. Add the sourdough discard, milk, salt, vanilla, and maple syrup. Whisk until smooth; do not add butter.

   Time: PT5M

3. Remove Hot Skillet

   Using oven mitts, carefully remove the skillet from the oven. The butter should be sizzling.

   Time: PT1M

4. Pour Batter into Skillet

   Immediately pour the batter into the hot skillet, swirling to coat the bottom evenly.

   Time: PT1M

5. Bake the Dutch Baby

   Return the skillet to the oven and bake 15–20 minutes, until the edges are golden and the center is set. Test with a knife or toothpick – it should come out clean.

   Time: PT18M

   Temperature: 425°F

6. Serve

   Remove the Dutch baby from the oven, cut into wedges, and drizzle with extra maple syrup or your favorite toppings.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g