Dutch Baby Recipe Made With A Potato Flake Sourdough Starter

Hey there! Today, I want to share with you a new favorite breakfast recipe, a potato flake sourdough Dutch baby! If you like trying out new ways to use your potato flake starter, this is the perfect recipe for you! Don’t worry, though, if you’re new to using a potato flake starter—it’s easier than you might think!

What is a dutch baby?

If you’ve never heard of a dutch baby, you’re in for a treat. Imagine a breakfast dish that’s somewhere between a pancake and a soufflé.

So, what exactly is a Dutch baby? Basically it’s a thick, eggy batter poured into a hot skillet and baked until it puffs up and turns golden brown. It’s like a fluffy pancake with crispy edges, perfect for filling with your favorite fruit toppings, drizzling with syrup, or enjoying on its own.

Why you will love making a dutch baby:

One of the best things about a Dutch baby is how many different ways you can customize it. You can go sweet with a sprinkle of powdered sugar and a squeeze of lemon juice, or go savory with bacon, cheese, and herbs. There are so many possibilities!

Another great thing about Dutch babies is how surprisingly easy they are to make. With just a few ingredients- starter, eggs, flour, milk, salt and butter, you can have an easy breakfast ready quickly.

Why make a dutch baby with a potato flake starter?

If you enjoy using a potato flake sourdough starter, this is just another recipe to add to your collection. Making the dutch baby with the potato flake starter allows the flour to be fermented, which makes this much easier to on your body to digest and absorb the nutrients.

If you’ve never tried a Dutch baby before, or you’ve never made one with a potato flake starter. Here’s your nudge to give it a try! There aren’t many breakfast dishes you can just pour and stick into the oven to bake while you go on about your other morning tasks!

Making a Dutch Baby:

Tools you will need:

Medium mixing bowl

Measuring cups and spoons

Blender

Ingredients:

• 1 cup starter
• 1 cup all purpose flour
• 6 eggs
• 1/3 cup milk
• 1/2 tsp salt
• 1 tsp vanilla
• 2 Tbsp maple syrup or honey
• 5 Tbsp butter

How to make a dutch baby with a potato flake starter

The night before wanting to make the dutch baby, simply mix together 1 cup of all purpose flour and 1 cup of potato flake sourdough starter. Cover with plastic wrap and leave on the counter until morning.

The next morning, preheat your oven to 425°F If you take a look at your flour and starter that you mixed the night before, it should have little bubbles on the top and throughout the batter.

Place the 5 tablespoons of butter in a 10-inch cast-iron skillet or oven-safe pan and melt it in the preheated oven. Keep a watch to make sure the butter doesn’t burn. While you wait on it to melt and for the oven to preheat, finish mixing the batter.

In a blender, combine the flour/starter mixture, eggs, milk, vanilla, maple syrup or honey, and salt. Blend until smooth and well combined. This can be done with a whisk or with a hand beater, but a blender is so much easier and quicker. You want to have a very smooth batter.

Once the butter is melted and the pan is hot, carefully pour the batter into the skillet.

Immediately return the skillet to the oven and bake for 20-25 minutes, or until the Dutch baby is puffed up and golden brown. Do not open the oven before the dutch baby has been cooking for at least 15 minutes. If you do, your dutch baby will likely deflate.

Remove from the oven and serve immediately, either as is or with your favorite toppings like maple syrup, fresh fruit, or powdered sugar.

And that’s it! With just a few simple ingredients and some basic kitchen equipment, you can whip up a delicious potato flake sourdough Dutch baby that’s sure to impress. So why not give it a try? It’s the perfect dish for a lazy weekend breakfast or brunch with friends and family. Enjoy!

What should I use? Active or discard starter?

This is one of those recipes that you can use either an active starter or some of your discard.

Discard is basically starter that has been fed but wasn’t used at it’s peak (bubbly and “fluffy” or foamy looking on top). This starter is still great to ferment grains, but it won’t give you as much of a rise, which makes this recipe a great time to use up some of your discard.

You technically could make this recipe without the first rise time, but you wouldn’t have the benefits of the fermented grains.

It’s so easy to mix together the flour and the starter the night before and finish making it in the morning. So there really is not reason to skip the fermentation step!

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Potato Flake Sourdough Dutch Baby

I want to share with you a new favorite breakfast recipe, a potato flake sourdough Dutch baby! If you like trying out new ways to use your potato flake starter, this is the perfect recipe for you! Don’t worry, though, if you’re new to using a potato flake starter—it’s easier than you might think!

5 from 3 votes

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Equipment

• Medium mixing bowl
• measuring cups and spoons
• blender
• Cast iron skillet of glass baking dish

Ingredients

  

• 1 cup starter
• 1 cup all purpose flour
• 6 eggs
• 1/3 cup milk
• 1/2 tsp salt
• 1 tsp vanilla
• 2 Tbsp maple syrup or honey
• 5 Tbsp butter

Instructions

 

• The night before wanting to make the dutch baby, simply mix together 1 cup of all purpose flour and 1 cup of potato flake sourdough starter. Cover with plastic wrap and leave on the counter until morning.
• The next morning, preheat your oven to 425°F If you take a look at your flour and starter that you mixed the night before, it should have little bubbles on the top and throughout the batter.
• Place the 5 tablespoons of butter in a 10-inch cast-iron skillet or oven-safe pan and melt it in the preheated oven. Keep a watch to make sure the butter doesn’t burn. While you wait on it to melt and for the oven to preheat, finish mixing the batter.
• In a blender, combine the flour/starter mixture, eggs, milk, vanilla, maple syrup or honey, and salt. Blend until smooth and well combined. This can be done with a whisk or with a hand beater, but a blender is so much easier and quicker. You want to have a very smooth batter.
• Once the butter is melted and the pan is hot, carefully pour the batter into the skillet.
• Immediately return the skillet to the oven and bake for 20-25 minutes, or until the Dutch baby is puffed up and golden brown. Do not open the oven before the dutch baby has been cooking for at least 15 minutes. If you do, your dutch baby will likely deflate.
• Remove from the oven and serve immediately, either as is or with your favorite toppings like maple syrup, fresh fruit, or powdered sugar.

Notes

Make sure to read through the whole post for helpful tips and more details on this recipe!