YOUR SOLIN GENERATED RECIPE
Protein-Packed Dutch Baby Pancake with Fresh Berries
Enjoy a gorgeously puffed Dutch baby pancake infused with a boost of protein from a scoop of whey, delicately balanced with whole wheat flour and eggs, then topped with a medley of fresh berries for a bright, refreshing finish.
INGREDIENTS
2 large Eggs (100g)
0.75 cup Unsweetened Almond Milk (180g)
0.33 cup Whole Wheat Flour (42g)
1 scoop Whey Protein Isolate (30g)
0.5 cup Fresh Blueberries (74g)
1 teaspoon Unsalted Butter (5g)
Pinch Sea Salt
Pinch Freshly Ground Black Pepper
PREPARATION
Preheat your oven to 425°F and place a 10-inch cast iron skillet inside to heat.
In a blender, combine the eggs, unsweetened almond milk, whole wheat flour, whey protein isolate, a pinch of sea salt, and black pepper. Blend until smooth.
Carefully remove the hot skillet from the oven and add the teaspoon of unsalted butter, swirling to coat the bottom evenly.
Immediately pour the batter into the skillet. Return the skillet to the oven and bake for 18-20 minutes until the Dutch baby is puffed up and golden around the edges.
Remove from the oven and gently scatter the fresh blueberries over the top.
Serve immediately, enjoying the dramatic puff and the balance of tangy berries with the rich, protein-packed pancake.