YOUR SOLIN GENERATED RECIPE
High-Protein Dutch Baby Pancake
Oven-puffed pancake baked in a hot skillet with grass-fed protein and Greek yogurt, creating a golden-brown crust with a light and airy texture.
INGREDIENTS
4 large eggs
0.25 cup Greek yogurt
4 tbsp protein powder
2 tbsp all-purpose flour
1 tbsp milk
0.5 tbsp sugar
1 tsp ghee
0.25 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
Preheat your oven to 425°F and place a 10-inch cast iron skillet on the center rack to heat up.
In a high-speed blender, combine the eggs, Greek yogurt, protein powder, flour, milk, sugar, vanilla, and sea salt.
Blend the mixture on high for 30 to 45 seconds until the batter is completely smooth and slightly frothy.
Using an oven mitt, carefully remove the hot skillet from the oven and add the ghee, swirling it until melted and the bottom is fully coated.
Immediately pour the blender batter into the center of the hot skillet and return it to the oven.
Bake for 15 to 18 minutes without opening the oven door until the pancake has puffed high and the edges are deeply golden.
Remove from the oven and serve immediately while the pancake is at its peak height and warmth.