Rye Pancakes Recipes

BUCKWHEAT-RYE PANCAKES

Steps:

• Pancake mix:
• Whisk all-purpose flour, buckwheat flour, rye flour, sugar, baking powder, salt, and baking soda in a large bowl; transfer to a large jar.
• Do ahead
• Mix can be made 1 month ahead. Store airtight at room temperature.
• Assembly:
• Place pancake mix in a large bowl. Whisk eggs and buttermilk in a medium bowl, then stir into dry ingredients just to combine (some small lumps are okay).
• Heat a griddle or a large skillet over medium; lightly coat with butter. Working in batches, scoop batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.

RYE PANCAKES

Steps:

• Mis the rye flour, baking powder, salt and sugar. Add a cup of mils, stir. Add 1 egg and half cup of milk, stir.
• Heat the oil in a frying pan. Fry pancakes in batches, 2-3min.

RYE PANCAKES

Steps:

• In a large mixing bowl, sift together the two flours with the baking powder and salt.
• In a separate bowl, stir together milk, egg and shortening until well combined.
• Add wet ingredients to dry ingredients and stir until well mixed.
• Heat a skillet or large frying pan to medium-high heat. Spray with a generous coating of cooking spray.
• Dollop batter in 1/3 cup portions to make pancakes. Cook until bubbles appear on uncooked side and edges start to look dry. Flip and cook other side until golden brown.