Sourdough German Pancakes | Dutch Baby Pancake Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with a unique flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while adding a nutty taste.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia is a low-calorie sweetener.

Preheat the oven to 425°F (220°C) with a cast iron pan inside.

In a blender, combine 6 eggs, 1 cup sourdough starter, 3/4 cup milk, 1/2 teaspoon sea salt, 3 tablespoons sweetener, and 1 teaspoon vanilla extract.

Blend the mixture for about 1 to 2 minutes until well combined and aerated.

Once the oven is hot, carefully remove the cast iron pan and add 1/3 cup butter to it, then return it to the oven to melt for 1-2 minutes.

After the butter has melted, pour the blended mixture directly onto the hot, bubbly butter in the pan.

Return the pan to the oven and bake for about 20 minutes until the pancakes are puffy and golden.

While the pancakes are baking, prepare the chocolate whipped cream by blending 1 cup cream, 1 tablespoon rapidor sugar, 1 tablespoon cacao powder, and a pinch of salt for 30 seconds to 1 minute until thickened.

Once the pancakes are done, remove them from the oven and slice them in a pizza-like fashion.

Top the pancakes with sliced banana, chocolate whipped cream, and a drizzle of maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens