Ingredients
Method
- Preheat your oven to 425°F.
- Place the butter in a 10-inch cast-iron skillet and put it in the oven. Keep an eye on it so it doesn't burn.
- While the butter melts, add the eggs, sugar, salt, vanilla, sourdough starter, milk, and cinnamon to a blender or mixing bowl. Blend or whisk until the mixture becomes smooth.
- When the butter is melted, remove the skillet from the oven.
- Swirl the butter to coat the bottom and sides, then immediately pour in the batter.
- Place the skillet back in the oven and bake for 15–20 minutes, or until the Dutch baby has puffed, is golden brown, and is set in the center. If it's browning too quickly, loosely tent it with foil and continue baking.
- Remove the Dutch baby from the oven and serve it right away. The Dutch baby will start to deflate as it cools. You can slice it into wedges and enjoy it plain or with your favorite toppings.
Nutrition
Notes
Recipe Tips
Bring the ingredients to room temperature for a better lift.
Preheat the skillet fully. A hot pan and hot butter will give you the best puff.
Swirl the butter up the sides so nothing sticks to it.
Pour the batter in immediately after removing the skillet from the oven.
Don't open the oven door during baking or the dutch baby will collapse.
Bring the ingredients to room temperature for a better lift.
Preheat the skillet fully. A hot pan and hot butter will give you the best puff.
Swirl the butter up the sides so nothing sticks to it.
Pour the batter in immediately after removing the skillet from the oven.
Don't open the oven door during baking or the dutch baby will collapse.
