The Sourdough Surprises challenge for this month is pancakes and waffles. I don’t make a lot of traditional pancakes or waffles because I never seem to be up early enough and by the time I stand over the stove flipping or by the waffle maker processing each waffle while other people eat, it just doesn’t seem worth it. I do, however, make Dutch Baby Pancakes on occasion. I like these because the longest part of the process is the 15 minute heating of the pan and it makes just 4-6 servings (girl servings anyway, my husband might not agree with this).
This week, the weather has suddenly turned autumnal. We’re still having pretty warm days, but they are accompanied by chillier nights and mornings as well as blustery winds and falling leaves. This sudden weather switch has me craving pumpkin, so I decided to try converting my old favorite Dutch Baby Pancake recipe into a sourdough pumpkin pancake. For those not familiar with a Dutch Baby Pancake (or German pancake, Dutch Puff or Oven Pancake), it’s a single puffy pancake made in the oven in a skillet. The entire amount of batter is poured into a very hot skillet and baked for a short time at a high temperature. The pancake typically puffs dramatically while it bakes and is quite spectacular when it’s first out of the oven, though it falls very quickly once it’s out. The center is usually more like a custard than a traditional pancake.
To make this pancake, I used my discard starter in place of some of the milk and flour and added in some pumpkin puree and some pumpkin pie spice. For extra goodness, I sprinkled cinnamon chips on top before baking. The pancake was very tasty, although it didn’t puff nearly as much as usual. I expect that is due to the weight of the pumpkin puree. The texture of the pancake is lovely though. It’s dryer and crispy on the edges, but the center is soft and custard-like. It’s a lovely way to usher in fall!
- 1 cup discard sourdough starter (100% hydration)
- ¼ cup pumpkin puree (not pie filling)
- 2 eggs
- 2 Tbsp. sugar
- ¼ tsp. salt
- ½ – 1 tsp. Pumpkin Pie Spice, depending on how much you like spice
- 1 Tbsp. butter
- 2 Tbsp. cinnamon chips (optional)
- powdered sugar for dusting (optional)
- Preheat the oven to 450F. Place a 9″ heat-proof or cast iron skillet in the oven for 15 minutes.
- Mix together all the pancake ingredients except the butter, cinnamon chips and powdered sugar.
- When pan is preheated, take it out of the oven and swirl the butter in the pan until it’s melted and the pan is coated.
- Quickly pour in all of the batter and sprinkle the top with cinnamon chips.
- Bake for 10 minutes until the edges are browned and the pancake seems set in the middle.
- Remove the pan from the oven and slide the pancake onto a plate. Dust the top with powdered sugar and serve immediately.