Dutch Baby Protein Pancake

Delightfully crunchy and fluffy, this creation has elements of a pancake, crepe, and popover, making it a great crowd-pleaser and one that doesn’t take much effort to boot.

**Serves 2-4 people, makes one large cast iron skillet sized pancake. Recipe adapted from Camille Styles.

INGREDIENTS

NUTRITION (Whole Recipe)

  • Servings:   2-4
  • Calories:   871
  • Fat:   46g
  • Carbs:   57g
  • Fiber:   10g
  • Sugar:   22g
  • Protein:   60g

Dutch Baby Protein Pancake

DIRECTIONS

  • Pre-heat oven to 425˚and set cast iron skillet inside to warm up.
  • Combine pancake mix, eggs, milk, sugar, salt, vanilla in a blender. Blend until combined, creating a smooth and thin batter.
  • Take iron skillet out of oven. Add butter, allowing to melt and coat the skillet. Once coated, pour your batter into skillet and put back into the oven.
  • Bake for 18-25 minutes or until the edges are golden and puffed, and the center is cooked through.
  • Top to your hearts desire, a dusting of powdered sugar, maybe some fresh cut fruit, or a drizzle of honey or syrup.


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