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Pancakes made of rye flour

Rye Flour Pancakes

Wholesome food can — and should — be delicious! Rye flour is packed with vitamins and minerals. It's good for your heart, your digestion, and your metabolism. Here's a simple recipe for a slightly unusual breakfast pancake.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Rye flour

200

Milk

230

Egg

Sunflower oil (2 tbsp in the batter, the rest for frying)

Sugar

Baking soda

0.5

Salt

0.5

Citric acid

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 5 g

Fats 37 % 18 g

Carbohydrates 53 % 26 g

286 kcal

GI: 8 / 0 / 92

Cooking method

Cooking time: 30 min

Step 1:

Add the rye flour and sugar to a bowl.
Step 2:

Add the citric acid, salt, and baking soda, and stir the dry ingredients together.
Step 3:

Pour in all the milk and whisk thoroughly until there isn't a single lump left.
Step 4:

Crack the egg into the batter. Add two tablespoons of sunflower oil and whisk well.
Step 5:

The batter should be a touch thinner than a light sour cream.
Step 6:

Heat a shallow skillet over high heat — a crepe pan works well too. Pour in some sunflower oil and let it get good and hot. A small ladle makes it easy to portion the batter into the pan. Fry the pancakes over medium heat until bubbles start to form on the surface — about a minute and a half for me. Then flip and cook another 30 seconds or so. Serve hot.

Rye flour is remarkably good for you. Eating it supports digestion and heart health, and it has up to three times more vitamins and minerals than wheat flour. Coarse, whole-grain rye flour is an even better choice — it carries the most bran and protein. The best part is that all that goodness comes through in a genuinely tasty pancake, with a subtle, appealing rye note in the finish — and that's really what makes them shine. I didn't bother sifting the flour for this recipe, since the baking soda and citric acid are what give the pancakes their lift. This amount of batter made me sixteen tidy pancakes, though your yield will depend on the size of the ladle or spoon you use. There's not much point in storing them — they're best hot off the pan with honey or sour cream. I served mine with sweetened condensed milk alongside a cup of tea. My family loved these unusual golden-brown little pancakes, and no one could guess which familiar ingredient I'd swapped out. Enjoy!