In the opening of The Homemade Flour Cookbook, before diving into all the different flours, I share a pancake recipe. It's a generic recipe but there's a solid reason behind it: it's one the best way to test the flavor of flours. Pancakes are forgiving and the perfect way to see how flour flavors will come together. These rye pancakes have long been a favorite, primarily stemming from my grandmother's rye bread. I to do a 50/50 blend of rye and wheat as rye can be a bit overpowering.
Easy weekend rye pancakes made from wholesome rye flour, wheat flour, and flavorful sorghum syrup.
Tips & Tricks: Add just enough milk to loosen the batter. You don’t want the batter to be too thick (should be able to be poured slowly) but also shouldn’t be too thin.
Maple syrup or molasses can serve as a replacement for the sorghum syrup.
Stock up: get the pantry ingredients you will need: rye flour, sorghum syrup, milk
Nutrition: get the information.
These rye pancakes are a year-round staple. During the spring and summer, fresh berries and whipped cream are a go-to topping. For fall, I love sautéed apples and pears. And in winter, it's all about citrus curd and pomegranate seeds.
Flour: You could easily make these pancakes with a multigrain mixture. A few of my favorite combinations include rye with sorghum and oat, rye with barley flour, and rye with with spelt flour. Making these pancakes gluten-free kind of defeats the purpose so I recommend checking out this buckwheat pancake recipe.
Toppings: I used yogurt, cinnamon, hemp seeds, and pomegranate seeds for this version. However, berries or citrus curd are also really nice with the rye flavor.
Waffles: If you would like to make waffles with this recipe, add 2 tablespoons more butter and start with ½ to ¾ cup of milk.
Rye flour was one of the first I began to grind at home. My grandmother's bread was best with a specific grind of flour and the stores around us stopped carrying the flour. So I set off to grind it at home. Since then, I always have rye berries on hand, primarily to make flour. However, the hearty earthy flavor is wonderful as a whole grain in salads and risottos.
Savory Rye Crepes with Peaches and Blue Cheese
Roasted Cherry, Barley, and Goat Cheese Salad
Sprouted Rye Berries and Roasted Cauliflower Bowl
These were great! The batter is very thick, but the pancakes turned out nice and fluffy. The rye flour gave them a great flavor. My kids liked them too.
Love these so much. I never really use rye flour apart from bread. These were a great variation on the traditional old pancake!
Looks delicious. Today is great day to try it, so thats what I am going to do haha. I never tried rye flour or the... syrup you've mentioned but i will give it a go.
I made these with all-purpose gluten free flour in place of wheat because I had no wheat in my pantry. OMG, they were so delicious and made 8 medium pancakes which was just right for three people. Used the maple syrup in place of sorghum and just 3/4 cup milk - cooked at 375 on electric griddle. A real keeper recipe - Thank You!
Am gonna try as well...i bought some rye..have milk n honey at home!
Tq for sharing!
Love from Malaysia!!🇲🇾
These are so tasty. Got my wisdom teeth out and made these as a soft sub for the grainy chewy things i always eat. These at least some nutritional value. Thanks for the recipe.