Swedish rye bread is one of those foods that is a family tradition. The original recipe came from one of my Grandmother’s neighbors and ever since has been a staple. Unfortunately, the flour my Grandmother originally used is hard to come by in my area (Robin Hood Rye) and so the bread really hasn’t ever been the same (and my Grandmother doesn’t make it as often.)
Even with that said, I had a craving for it recently but I really didn’t feel like making the whole loaf. I used all the same ingredients and made pancakes for a comforting Saturday morning breakfast. I spread a little organic cultured butter (I’m stuck on how much better this taste that regular butter) and warm blueberries- I was in heaven.
This may not have been the bread (I just realized I’ve never posted the bread recipe!) but I still really loved the flavors (plus, rye flour has a little more fiber than whole wheat so it makes me feel a little less guilty about eating pancakes for breakfast!)
Swedish Rye Pancakes
- 1/3 cup rye flour
- 1/3 cup unbleached all purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 3/4 cup buttermilk
- 1 tablespoon sorghum
- 2 tablespoons melted butter
- 1 egg
- Pre-heat your oven to 200˚ and place an oven-safe plate inside for keeping pancakes warm.
- In a medium bowl, combine all dry ingredients and give a good stir. In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, stir just until combined.
- Heat a skillet over medium heat. When skillet is hot, take about 1/4 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. Place in oven and continue with remaining batter. Top with a little more butter and your favorite fruit.
by Erin Alderson