Easy Oven Baked Sourdough Pancakes

These delicious and beautiful sourdough pancakes are baked in a 12" cast iron skillet.

They are easy to make, and one pancake serves two people for brunch or four for dessert. The pancake is baked not fried, saving you from running back and forth to the stove flipping pancakes. Start by pre-heating the oven to 450'F, with the cast iron skillet inside the oven. You must use a cast iron skillet for this recipe as regular frying pans cannot go into a 450' F oven or retain the heat as well as cast iron.

Mix together:

• ½ cup sourdough starter*
• 1 cup flour
• 1 cup milk

Ideally you should let this mixture sit for a few hours or even overnight.

Mix in:

• 1 egg
• ½ tsp baking soda (or delete this and use more starter)
• ¼ tsp salt (optional)
• 1½ tsp sugar or coconut sugar

Add more milk or water if needed so the batter has the texture of a thick milkshake.

*click here for more information on sourdough including where to get sourdough starter

Remove the core, and then thinly slice an apple or pear.

Remove the hot cast iron frying pan from the oven using hot mitts.

Swirl in 1 tbsp. butter to coat the bottom of the pan

Arrange your apple or pear slices in the bottom of the hot pan. You may have some leftover fruit. This is fine.

Heat the skillet on the stove top for a minute or two to partially caramelize the sugar in the fruit.

Carefully pour the batter over the fruit, starting in the middle and then working around the middle, pouring slowly so as not to dislodge the fruit.

Bake for 12 - 14 minutes at 450'F until the top is golden and the edges are crisp.

Invert the pancake onto a plate so the fruit is on top. This is easier if you use two large spatulas.

Slice in quarters, and serve with maple syrup or a fruit syrup.

Enjoy!

This makes enough pancake for lunch for two people, or dessert for four. It's an impressive and delicious dessert and you can make the batter and slice the fruit ahead of time, so there's very little last minute fussing.