Rye Pancakes Recipes
RYE PANCAKES
Nutty rye pancakes for Sunday breakfasts. To be served with bacon or sour cream.
Provided by ranya1970
Time 30m
Yield Serves 4
Number Of Ingredients 7
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
Make and share this Rye Pancakes recipe from Food.com.
Provided by Konnie
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 232.8, Fat 7.2, SaturatedFat 2.6, Cholesterol 55, Sodium 359.5, Carbohydrate 34.9, Fiber 3.4, Sugar 0.4, Protein 8
BUCKWHEAT-RYE PANCAKES
A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up to deliver to a friend.
Provided by Chris Morocco
Categories Bon Appétit Pancake Breakfast Buttermilk Kid-Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 16-18 large
Number Of Ingredients 13
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.
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- Beat the eggs with the milk, a pinch or two of salt and sugar , the baking powder or baking soda . Add the flour and whip until you get a nice pancake batter with a thick density.
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