Place a 12-in cast iron pan in your oven and preheat to 425 degree F.

For the best chances for a puffy Sourdough Dutch Baby, be sure to use all room temperature ingredients.

While the oven is preheating, add 2 c sourdough discard (560g) , 6 T milk (90g), 6 eggs, 4 T sugar (60g), 2 tsp vanilla (6g), 4 T melted butter (57g), and ½ tsp salt (2g) to a blender. Mix on high for 30 seconds, or until the mixture is smooth without any lumps. Alternatively, add the ingredients in a large bowl and beat with a hand mixer until smooth.

*If you don't have 2 cups of sourdough discard, you can do 1 cup (280g) of discard with 1 cup of flour (140g) and 1 cup of milk (350g).

Leave the batter to rest for 10 minutes. This helps you achieve a puffed up top of the Dutch baby as the gluten will develop in the batter.

Just before baking, add the remaining 2 T of butter (28g) to the hot cast iron skillet and allow it to melt in the oven. Keep an eye on the butter to make sure it doesn't burn!

Once the butter has melted, whip the German pancake batter for 30 more seconds in the blender.

Carefully remove the hot skillet from the hot oven, swirl the melted butter to cover the bottom of the pan, and pour in the batter. Return the hot skillet to the preheated oven and bake for 15-20 minutes, or until the Sourdough Dutch Baby has puffed up and is golden brown on top.

Careful no to open the oven door prematurely, as this can cause the dutch baby to deflate!

Remove the puffy pancake from the oven and immediately serve with your favorite toppings!