Ingredients
Equipment
Method
- Step 1: First things first, get your oven nice and hot! Place a 10-inch cast-iron skillet inside and let it preheat to 425°F (220°C). This step is crucial for that dramatic puff!
- Step 2: While the oven heats up, grab your blender. Toss in the eggs, sourdough starter, milk, sugar, salt, and vanilla extract. Give it a good whirl for about 30 seconds until it’s smooth and a little frothy. This is so much easier than whisking by hand, right?
- Step 3: This is where the real excitement begins! Carefully, and I mean carefully, remove the screaming-hot skillet from the oven. Pop in your butter. It should melt almost instantly. Swirl that glorious melted butter around to coat the bottom and sides of the skillet. Then, immediately pour your blended batter right into the hot, buttery pan. You’ll hear it sizzle – that’s the sound of deliciousness in the making!
- Step 4: Gently place the skillet back into the preheated oven. Bake for about 16–20 minutes. You’re looking for a beautiful, puffed-up pancake that’s golden brown around the edges. A little trick I learned: resist the urge to peek inside the oven for the first 15 minutes – it can cause the pancake to deflate!
- Step 5: As soon as it comes out of the oven, it’s ready to be devoured! Slice it up into wedges like a pie. This is best served piping hot, straight from the skillet. The texture is just out of this world when it’s fresh!
Notes
The beauty of this recipe is its versatility! Feel free to play around and make it your own. Add fresh berries, thinly sliced apples, or peaches to the batter before baking. You could even sprinkle some cinnamon sugar over the top halfway through baking. Skip the sugar and vanilla and add some chopped chives, a pinch of garlic powder, and some shredded cheese to the batter for a savory twist. A pinch of nutmeg or cardamom in the batter adds a lovely warmth. A little lemon or orange zest stirred into the batter can add a bright, fresh flavor.