Egg
Rye Puff Pancake With Greens & Eggs
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10 Reviews
Mirene
January 4, 2022
Served this last night for dinner, and it was perfect. I made a couple of minor changes: heavy cream in lieu of creme fraiche (that’s what was in the fridge); spinach in lieu of kale; and the frying pan preheated to 450 (it was smoking) because that’s how I interpreted the instructions. The baby was beautifully puffed and fully cooked in about 15 mins. It was gorgeous. A delightful, savory pancake. Thank you.
Josephsm
January 2, 2022
I followed the recipe and weighed the ingredients. I did substitute sour cream for the creme fraiche, but I think that is ok. The pancake was, well, flat as a pancake. No puff at all.
Jordan
January 3, 2022
Do you think it is the sour cream vs creme fraiche that made it not puff? I was going to make the same sub
Josephsm
January 3, 2022
No, she says in her author notes that it’s ok to swap in sour cream. That should just change the taste slightly, but not the puffability.
dmtran
October 17, 2021
Can I just turn the oven on to 450? Do I need to wait for it to get to 450?
Emma L.
October 18, 2021
Hi dmtran—you don't need to wait for the oven to get to 450°F. Just turn it on to 450°F and immediately put the skillet inside.
dmtran
October 18, 2021
That did the trick. I had pre-heated my oven on my first try and it came out flat.
On my second try I skipped pre-heating the oven, like you said, and I got the curly edges and billowy insides. Thanks!
On my second try I skipped pre-heating the oven, like you said, and I got the curly edges and billowy insides. Thanks!
LULULAND
October 15, 2021
I was wondering if almond or coconut flour could be used instead of the Rye? Trying to stay Paleo. Thanks!
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