BROWN BUTTER SOURDOUGH DUTCH BABY
Serves 625 mins cook
The perfect fluffy, soft, and crispy edge dutch baby — with the deep flavor of brown butter, and topped with warm blueberries and a drizzle of maple syrup ✨ Is there anything better?!
0 servings
What you need
Instructions
Preheat oven to 425F. Place the butter into a 6.5-inch cast iron skillet (you can also use a pie dish or pie plate, casserole dish, or any oven-safe dish that can withstand a high baking temperature). Place the skillet in the hot oven and let the butter melt and slightly brown, making sure to watch closely so the butter doesn’t burn! While the skillet is heating up in the oven, make the batter. Add the eggs, sourdough starter, milk, salt, vanilla, and maple syrup to a blender. Pulse until smooth and just incorporated. You may need to use a spatula to scrape down the sides, but be careful NOT to over-mix! Remove the hot skillet from the oven. Immediately pour the batter all at once in into the skillet (this HAS to be done right after the skillet is removed from the oven). Return the skillet with the batter to the oven and bake at 425F for 15-20 minutes, until the top is golden brown. Remove and let cool for 5 minutes. Then top with warmed blueberries, powdered, sugar, and maple syrup (or any other desired toppings). Cut and serve immediately straight from the skillet. Enjoy!View original recipe