Composition / ingredients
Step-by-step cooking
Step 1:
Pour rye flour and sugar into a bowl.
Step 2:
Add citric acid, salt and baking soda. Mix the dry ingredients.
Step 3:
Pour in all the milk and mix the mixture thoroughly with a whisk so that not a single lump remains.
Step 4:
Wash the chicken egg and drive it into the dough. Add two tablespoons of sunflower oil. Mix thoroughly with a whisk.
Step 5:
The consistency of the pancake dough should be slightly thinner than low-fat sour cream.
Step 6:
Heat a frying pan with low sides over high heat. You can use a pancake pan. Pour in sunflower oil and warm it up well. It is convenient to pour the dough into the pan with a small ladle. Fry the pancakes over medium heat before bubbles begin to form. It took me about a minute and a half. Then turn to the other side and fry for another half a minute. Serve hot.
Rye flour is extremely beneficial for the body. Eating it helps to improve digestion and the work of the heart muscle. And in terms of vitamins and trace elements, it surpasses wheat flour by as much as three times!
If you use coarse rye flour, then, as a bonus, there is a maximum amount of useful bran and protein in it.
It's great that such a benefit of rye flour can be successfully beaten in the wonderful taste of pancakes. After all, they acquire subtle notes of an attractive rye aftertaste, and this is the key to their success.
I did not additionally sift the flour according to this recipe. Because baking soda and citric acid are just added here for the airiness of pancakes.
From the specified number of ingredients, I got sixteen neat pancakes. But the final number of them will depend on the volume of your ladle or spoon, with which the dough was poured into the pan.
There is probably no point in storing such pancakes. They are good with heat from the heat with honey, or with sour cream.
I offered them with condensed milk for tea. My family liked these unusual dark pancakes very much. And no one could guess what the usual ingredient in them was changed by me.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Baking soda - 0 kcal/100g
- Rye flour - 305 kcal/100g
