Orange Spice Dutch Baby Sourdough Pancake

With a box full of oranges, lemons and mandarins, I’m trying to come up with creative ways to use them up (besides just eating them).  Jenny from the Nourished Kitchen clued me in to this tasty variation of pancakes.  My version is flavored with oranges and spices and used a gluten free sourdough starter.  My family LOVES pancakes but I don’t like making them. At all.  They eat them faster than I can make them and by the time the batter is all used up, I didn’t get any.

I also love how these use 6 eggs. I’m always on the look out for ways to use more eggs.  Our hens are producing at least a dozen a day!  And now that I have a sourdough starter going, I need was to use up the discarded batter. I hate throwing away good food!  The best part about using sourdough is that you can skip the soaking period since the sourdough is already soaked.  And it doesn’t have to be in active stage.  You can use refrigerated sourdough starter.

Orange Spice Dutch Baby Sourdough Pancake

• 2 tbsp butter (for the skillet)
• 6 eggs from pasture raised hens
• 1 cup sourdough starter (I use gluten free in a brown rice base)
• 3 tbsp honey (or 1/4 cup rapadura sugar)
• Juice and zest from 1 orange (use organic especially since we are using the skins)
• 1 tsp vanilla extract
• 1 tsp orange extract (optional, just adds another boost of taste)
• 1/2 tsp vanilla
• pinch of clove
• pinch of nutmeg
• pinch of salt

Preheat oven to 425F.  Heat cast iron skillet with butter over medium heat.  Beat eggs, add sourdough starter, sweetener, orange zest and juice and remaining ingredients (except butter).  Batter should be quite liquid.  Add a little milk if it is too thick.

Pour batter into skillet.  Cook until the edges begin to pull away from the side, only 5 mins.  Place in the oven and cook until eggs are set, about 30-40 mins.  

Part of Traditional Tuesday , Fat Tuesday, Whole Food Wednesday