Ingredients for Rye Pancakes
- ½ cup rye flour
- All Purpose Flour
- 1 large egg
- 1 ¼ cups milk
- 2 tablespoons melted shortening (vegetable or coconut)
- 2 teaspoons baking powder
- ½ teaspoon salt
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How to Make Rye Pancakes
- In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, ½ cup rye flour, 2 teaspoons baking powder, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 ¼ cups milk, 1 large egg, and 2 tablespoons melted shortening (vegetable or coconut).
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Heat a lightly oiled griddle or large non-stick skillet over medium-high heat.
- Pour ¼ cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Bubbles will appear on the surface before flipping.
- Serve immediately with butter and maple syrup. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
1g
Fat
13g
Carbs
11g
