The puff pancake, also known as the German pancake, Bismarck pancake, or Dutch baby, is a peak weekend breakfast or weekday breakfast-for-dinner meal. Emma’s version lets you whisk up the batter in a few minutes, pour it into a blistering skillet, and let the oven take care of the rest. She shares her favorite topping of kale, sunny eggs, and crème fraîche but swap in anything you’d like! GET THE RECIPE ►► https://f52.co/3DB2RqxPREP TIME: 10 minutesCOOK TIME: 28 minutesSERVES: 2INGREDIENTSPuff Pancake3 large eggs1/4 cup (60g) crème fraîche1/2 cup (65g) rye flour1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper2 tablespoons unsalted butterFixings1 tablespoon unsalted butter1 bunch Tuscan kale, stems removed, leaves choppedKosher salt and freshly ground black pepper2 large eggsSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8CONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52TikTok: https://www.tiktok.com/@food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
