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