Rye Pancakes
"Enjoy with butter and maple syrup. The rye flour gives these pancakes a great unique flavor."
photo by Bec V.
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 cup rye flour
- 1⁄2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup milk
- 1 tablespoon shortening, melted
- 3 teaspoons baking powder
- 1 pinch salt
directions
- 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.
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Reviews
-
These were great! The batter is very thick, but the pancakes turned out nice and fluffy. The rye flour gave them a great flavor. My kids liked them too. -
The pancakes taste great, nice texture and nuttiness from the rye. I added nearly a whole extra 1/2 cup of milk because the batter was so thick it wasn't spreading properly into pancakes in the pan.
-
This recipe should be called "Sugar-free Rye Pancakes". I didn't realize until halfway through making the recipe that there was no sugar in these pancakes. They need it.
-
I just made these this morning and they turned out delicious! Very hearty and more substantial than most pancakes because of the rye flour, I loved them.
RECIPE SUBMITTED BY
I live in Garber, Oklahoma. I like to watch Food Network. I like breakfast.
