Rye Pancakes Recipes

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BUCKWHEAT-RYE PANCAKES



Buckwheat-Rye Pancakes image

A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up to deliver to a friend.

Provided by Chris Morocco

Categories     Bon Appétit     Pancake     Breakfast     Buttermilk     Kid-Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 16-18 large

Number Of Ingredients 13

Pancake mix:
2 cups all-purpose flour
1/2 cup buckwheat flour or whole wheat flour
1/2 cup rye flour or whole wheat flour
1/4 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
1 teaspoon baking soda
Assembly:
4 large eggs
3 cups buttermilk
Unsalted butter (for griddle)
Pure maple syrup (for serving)

Steps:

  • Pancake mix:
  • Whisk all-purpose flour, buckwheat flour, rye flour, sugar, baking powder, salt, and baking soda in a large bowl; transfer to a large jar.
  • Do ahead
  • Mix can be made 1 month ahead. Store airtight at room temperature.
  • Assembly:
  • Place pancake mix in a large bowl. Whisk eggs and buttermilk in a medium bowl, then stir into dry ingredients just to combine (some small lumps are okay).
  • Heat a griddle or a large skillet over medium; lightly coat with butter. Working in batches, scoop batter onto griddle. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer. Serve pancakes with maple syrup.

RYE PANCAKES



Rye Pancakes image

Make and share this Rye Pancakes recipe from Food.com.

Provided by Konnie

Categories     Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 232.8, Fat 7.2, SaturatedFat 2.6, Cholesterol 55, Sodium 359.5, Carbohydrate 34.9, Fiber 3.4, Sugar 0.4, Protein 8

RYE PANCAKES



Rye pancakes image

Nutty rye pancakes for Sunday breakfasts. To be served with bacon or sour cream.

Provided by ranya1970

Time 30m

Yield Serves 4

Number Of Ingredients 7

1 cup rye flour
1 tsp bakepowder
1,5 cups milk
1 egg
pinch of salt
2 tbsp sugar
olive oil

Steps:

  • Mis the rye flour, baking powder, salt and sugar. Add a cup of mils, stir. Add 1 egg and half cup of milk, stir.
  • Heat the oil in a frying pan. Fry pancakes in batches, 2-3min.

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