Blueberry Lemon Protein Pancakes

What you need

Ingredients

Measured for 4 servings.

• 220 gOats, dry
• 200 gEgg, whole
• 240 gegg whites
• 360 gSkyr
• 240 gBlueberries
• 30 gLemon Juice
• 10 gbaking powder
• 180 gMilk 1.5%

Make it

Method

1. 01

   Weigh and prepare all ingredients for Blueberry Lemon Protein Pancakes: 220 g Oats, dry, 200 g Egg, whole, 240 g Egg Whites, 360 g Skyr, 240 g Blueberries, 30 g Lemon Juice, 10 g Baking Powder, 180 g Milk 1.5%. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Blend or whisk the batter until the oats are hydrated and no streaks of egg white remain. Let it stand for 5 minutes so the batter thickens; fold the berries in gently at the end.

3. 03

   Preheat a non-stick skillet over medium heat. Portion equal pancakes, leaving space between them, and cook until bubbles form and the edges look set before flipping.

4. 04

   Turn once and finish over medium-low heat so the centre cooks through without burning the exterior. Keep cooked pancakes on a warm plate rather than stacking them in a steamy pile.

5. 05

   For baked or fully cooked egg dishes, cook until the centre is set; a target around 71°C is appropriate for a fully cooked preparation.

6. 06

   Divide the finished dish into 4 equal servings, ideally by finished weight. The full preparation is designed for about 30 minutes, with approximately 15 minutes of preparation and 15 minutes of active cooking or baking.

7. 07

   Serve while the intended hot/cold contrast and texture are at their best. Cool leftovers promptly in shallow covered containers and refrigerate; reheat only components that are meant to be served hot.