Ingredients
Equipment
Method
- Blend and Hydrate: Combine the eggs, milk, sourdough discard, flour, sugar, vanilla, and salt in a blender. Pulse until the mixture is completely smooth and free of lumps. Let the batter rest in the blender for about 10 minutes; this allows the flour to hydrate, which is the secret to a more robust, towering puff.
- Preheat and Prep the Pan: While the batter rests, place your 12-inch cast-iron skillet into the oven and preheat to 425°F. Once the oven is up to temperature, carefully remove the hot skillet and add the butter. Let it melt and sizzle for about two minutes until it is slightly browned and shimmering.
- The Sizzle and Bake: Immediately pour the blended batter into the center of the melted butter. You should see the edges begin to set instantly. Slide the pan back into the oven and bake for 20–25 minutes. Do not open the oven door during this time, as the loss of heat will cause the steam structure to collapse.
- The Reveal: Remove the pancake when the edges are deep golden brown and dramatically puffed. Move quickly to the table, as the puff is temporary. Serve immediately with fresh berries, powdered sugar, or a squeeze of lemon.
Nutrition
Notes
The "No Peeking" Rule: Resisting the urge to open the oven door is non-negotiable. The puff relies entirely on the steam trapped inside the pan; releasing that heat too early will result in a flat pancake.
Sourdough Flavor: Using unfed discard adds a beautiful tang that balances the richness of the eggs. If your starter is particularly sour, you can add an extra teaspoon of sugar to the batter.
The Deflation: Don’t worry when the pancake sinks the second it hits the counter—that is exactly what it is supposed to do! That "well" in the center is the perfect vessel for syrup and fruit.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5 minutes to restore the crispy edges.