Rye Flour Pancakes

Cooking method

1. Step 1:

   

   How do you make rye flour pancakes? Gather the ingredients from the list. If you want thin, dry pancakes, make them with milk, but in our family we prefer them with kefir — they turn out softer and more tender.

2. Step 2:

   

   Add the dry ingredients to a bowl first: sifted rye flour, sugar, salt, and baking soda, and stir them together. For lighter, less caloric pancakes, cut back on the sugar. Add the flour gradually, in small amounts, watching for the right batter consistency — you may need a little more or a little less.

3. Step 3:

   

   In a separate cup, beat the egg with a fork or whisk. The goal is simply to blend it into a smooth mixture with no streaks of white.

4. Step 4:

   

   Pour the beaten egg and the kefir into the bowl of dry ingredients. The kefir should be at room temperature, and it's even better if it's not too fresh — a day old and slightly tangy. You can use buttermilk in place of kefir. Stir everything with a whisk or fork until the batter is smooth.

5. Step 5:

   

   Let the batter rest at room temperature for about 15 minutes, so the baking soda reacts with the kefir and makes it airier. Stir in the vegetable oil and mix again. Now you're ready to fry the pancakes. A dedicated pancake pan or a nonstick skillet works best here.

6. Step 6:

   

   Since we added vegetable oil to the batter, you can skip oiling the pan — the pancakes will just come out a bit drier. For the first one, though, it's best to add a little oil and heat it well so the batter doesn't stick. Fry the pancakes over medium heat until golden on both sides.

7. Step 7:

   

   The pancakes are ready — serve them with sour cream, sweetened condensed milk, or jam. Enjoy!