A Savory Rye Puff Pancake For Lazy Days | Big Little Recipes

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber while oat flour is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is plant-based and can be healthier, while margarine is often more affordable.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index, while granulated sugar is typically cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is often less expensive.

Preheat the oven to 425°F (220°C).

In a bowl, whisk together the eggs, crème fraîche, rye flour, kosher salt, and black pepper until smooth.

In a cast-iron skillet, melt 2 tablespoons of unsalted butter over medium heat until it is hot and bubbling.

Pour the batter into the skillet and transfer it to the oven.

Bake for 20-25 minutes, or until the pancake is puffed and golden brown.

While the pancake is baking, heat 1 tablespoon of unsalted butter in another pan over medium heat.

Add the chopped Tuscan kale to the pan, season with kosher salt and black pepper, and sauté until wilted.

In the same pan, crack 2 large eggs and cook to your desired doneness.

Once the pancake is done, remove it from the oven and top with the sautéed kale and eggs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens