Dutch Baby Protein Pancake with Truffle Honey & Caviar

Name: Dutch Baby Protein Pancake with Truffle Honey & Caviar
Ingredients: 1½ scoops (~45g) Vanilla whey isolate; 4 whole + 4 whites Eggs (whole + extra whites); ½ cup (~50g) Oat flour or all-purpose gluten-free flour; ½ cup Unsweetened almond milk; 2 tbsp Butter (for pan); 2 tbsp Truffle honey (or truffle oil + sugar-free honey); 1–2 tsp per serving Caviar (sustainable, black or red); for garnish Fresh chives or microgreens; to taste Salt + black pepper

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesfancyexpensivedutchBabytruffleHoneycaviargourmetBrunchluxury

Dutch Baby Protein Pancake with Truffle Honey & Caviar

Nutrition (per serving)

580Calories

58 gProtein

32 gCarbs

28 gFat

6 gSugar

920 mgSalt

Ingredients

1½ scoops (~45g) Vanilla whey isolate
4 whole + 4 whites Eggs (whole + extra whites)
½ cup (~50g) Oat flour or all-purpose gluten-free flour
½ cup Unsweetened almond milk
2 tbsp Butter (for pan)
2 tbsp Truffle honey (or truffle oil + sugar-free honey)
1–2 tsp per serving Caviar (sustainable, black or red)
for garnish Fresh chives or microgreens
to taste Salt + black pepper

Method

Preheat oven to 220°C (425°F) with a 10-inch cast-iron skillet or oven-safe pan inside.
In a blender, combine eggs, extra whites, protein powder, oat flour, almond milk, salt and pepper. Blend until completely smooth.
Carefully remove hot skillet from oven. Add butter and swirl to coat bottom and sides (it will sizzle).
Pour batter directly into hot skillet. Immediately return to oven.
Bake 18–22 minutes until puffed, golden, and edges are crisp (do not open oven during first 15 minutes to keep it fluffy).
Remove from oven. Drizzle generously with truffle honey while hot.
Top with small dollops of caviar and snipped chives or microgreens.
Serve immediately — it deflates quickly. Cut into wedges.