Rye flour pancakes
Description
Perfectly pairs with tea and coffee. For the pancakes, I use full-fat homemade milk; store-bought milk works too, but with a fat content of at least 3.2%. Add half of the milk to the flour mixture first—this makes the process easier, as lumps can be easily removed with a whisk in the thick mixture. Then gradually add the remaining milk, adjusting the batter's consistency to that of regular pancake batter. Avoid making it too thin, otherwise the batter will tear. Follow my recipe and you'll succeed. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients. Let's get started!
- 2
Step 2
Mix rye flour with salt, sugar, and baking powder.
- 3
Step 3
Add an egg, vegetable oil, and a glass of milk.
- 4
Step 4
Mix the batter well with a whisk; it's easier to break up flour lumps in thick batter.
- 5
Step 5
Pour in the remaining milk, mix the batter.
- 6
Step 6
Let the dough rest for a little while, 10-15 minutes is enough.
- 7
Step 7
Heat the skillet and brush it with oil using a brush. Pour in a ladle of batter and, with a circular motion of your hand, spread it out. Cook until the edge of the pancake turns dark golden and the surface becomes dry.
- 8
Step 8
Flip the pancake with a spatula, be careful—if they are undercooked, they may tear. Cook until done.
- 9
Step 9
Repeat with the remaining dough. I got 12 pancakes.
- 10
Step 10
Serve the pancakes hot with sweet or savory fillings.