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.
- 2 tablespoons unsalted butter
- 1 tablespoon sorghum syrup
- 1/2 cup rye flour
- 1/2 cup white wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 to 1 cup whole milk
- Butter for frying
Combine butter and sorghum syrup in a small saucepan or microwavable bowl. Heat until butter is melted and set aside to let cool slightly.
Stir the dry ingredients together in a medium bowl. Whisk together the egg, milk, and cooled butter mixture. Stir into dry ingredients, just until combined. Let batter sit while skillet or griddle heats.
Heat a skillet or griddle over low to medium-low heat and grease with butter or oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), melt a bit of butter and take a scant ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
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.
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.