Sourdough Discard Dutch Baby Popover

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Cooking Method: Baking

Cuisine: American

Courses: Breakfast

Difficulty: Beginner

Cooking Temp: 425 F

Servings: 8

Calories: 142

Best Season: Suitable throughout the year

Dietary: Dairy Free, Pescatarian, Refined Sugar Free, Soy Free, Vegetarian

Ingredients

1 1/2 cup sourdough starter discard
5 tbsp butter (grass fed)
5 egg (large, organic)
1/4 cup almond milk (unsweetened, or milk of choice)
1/2 tsp sea salt (fine sea salt)
toppings/additions of choice (savory or sweet (I always go the sweet route hehe))

Instructions

1
Preheat oven to 425°F.
2
In a mixing bowl, combine the eggs, discard, almond milk, and salt (as well as any sweet/savory additions of choice). Whisk until smooth.
3
Add the butter to a 12” cast iron skillet. Place in the oven and allow the butter to melt and slightly bubble. Remove from oven.
4
Pour the batter in the cast iron pan. Place in the oven for 25 minutes.
5
Serve with desired toppings and enjoy!

Nutrition Facts

Servings 8

Serving Size 1/8th popover

Amount Per Serving
Calories 142kcal

% Daily Value *
Total Fat 11g17%
Saturated Fat 5.3g27%
Cholesterol 153.9mg52%
Sodium 247.4mg11%
Total Carbohydrate 6.2g3%
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding.

Keywords: organic, organic recipes, organic bread, sourdough, dutch baby, sourdough discard, breakfast recipe