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    Cast-Iron Sourdough Pancakes

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    Pixicook editorial team

    Fluffy and tender sourdough pancakes baked to perfection in a cast-iron skillet with your choice of fruit.

    Ingredients for Cast-Iron Sourdough Pancakes

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Sourdough Starter, active

    cups

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    All Purpose Flour

    cups

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    Whole Milk

    cups

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    Eggs, beaten

    each

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Salt

    pinches

    Substitute chevron-down

    Granulated Sugar

    tablespoons

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    Butter, melted

    tablespoons

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    Fruit (such As Pears, Apples, Peaches, Strawberries, Or Blueberries), sliced

    cups

    Substitute chevron-down

    How to Make Cast-Iron Sourdough Pancakes

    1. Prepare the Sourdough Batter

    Blend your sourdough starter with all-purpose flour and whole milk the night before. Cover it with a cloth and let it sit at room temperature to ferment.

    2. Finish the Batter

    Stir in three eggs, a teaspoon of baking soda, a pinch of salt, and a tablespoon of sugar into the fermented batter until it has a thick, airy consistency.

    3. Preheat and Prepare the Skillet

    Preheat the oven to 450°F. Melt a tablespoon of butter in the cast-iron skillet and arrange slices of fruit in the melted butter.

    4. Bake the Pancake

    Pour the prepared batter over the fruit in the skillet, creating a half-inch thick layer. Bake in the preheated oven for about 15 minutes until browned and puffed.


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