Orange Spice Dutch Baby Sourdough Pancake

2 tbsp butter (for the skillet)
6 eggs from pasture raised hens
1 cup gluten free sourdough starter (*see below if you don’t have starter on hand)
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)
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.
*If you don’t have starter on hand, combine 2/3 cup gluten free flour, and 2/3 cup water or milk kefir or kombucha (if using milk kefir, you might need to thin it a little with water). Cover with a cloth and let set overnight in a warm location.

Serving Size: 4