Rye Pancakes
Easy weekend rye pancakes made from wholesome rye flour, wheat flour, and flavorful sorghum syrup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Breakfast
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
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.
Nutrition
- Calories: 480
- Sugar: 14.6
- Sodium: 756
- Fat: 20.9
- Carbohydrates: 57.7
- Fiber: 3.9
- Protein: 16.2
- Cholesterol: 228.7
Find it online: https://naturallyella.com/rye-pancakes/