Rye Pancakes Recipes
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
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- Combine butter and sorghum syrup in a small saucepan or microwavable bowl. Heat until butter is melted and set aside to let cool slightly.
- Stir the dry ingredients together in a medium bowl. Whisk together the egg, milk, and cooled butter mixture. Stir into dry ingredients, just until combined. Let batter sit while skillet or griddle heats.
- Heat a skillet or griddle over low to medium-low heat and grease with butter or oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), melt a bit of butter and take a scant ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
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- Soaking the flour overnight is optional, however, it will improve the texture. See the section above for more details. To preferment, mix the flour and buttermilk in a glass container the night before. Cover with a towel and leave the container out on the kitchen counter.
- Mix all of the remaining ingredients into the soaked flour. The flour mixture will be quite thick, so don’t worry about being gentle, just try to evenly mix everything.
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