> Recipes > Pancake

Rye pancakes

PT25M

PT20M

Share recipe

hide story show story

These Scandinavian-inspired pancakes use a combination of plain and rye flour, which imparts an earthy, savoury taste. This invites some interesting flavour combinations; dark chocolate works well, or add smoked salmon with dill and cream cheese for a delicious brunch. Rye flour also contains more fibre, making it a healthier option than your regular pancakes – depending on your topping of course!

Feel free to adjust the ratios of the flours for a different end result, too. If you're a fan of the earthy rye flavour, try a 70:30 ratio.

Ingredients

save recipe
recipe saved
  • Rye pancakes

  • 100g of rye flour
  • 100g of plain flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 pinch of salt
  • 260ml of milk
  • 2 eggs
  • 1 tbsp of butter, melted
  • vegetable oil
save recipe
recipe saved

Method

save recipe
recipe saved
1
Place the dry ingredients in a bowl and whisk in the milk, eggs and melted butter to form a smooth batter. Leave to rest for 20 minutes (this allows the gluten in the flours to relax, giving you a fluffier end result)
2
When you're ready to cook, heat up a large non-stick frying pan until smoking. Add a splash of oil to the pan and swirl around to coat the whole surface, turn the heat down to medium. Add a generous tablespoon of batter to the pan and gently spread out into a neat circle with the back of the spoon
3
Cook for 2–3 minutes or until nice and golden, then flip over and cook for a a further 1–2 minutes. Remove from the pan and repeat until you've used up all the batter. Keep an eye on the heat and adjust if necessary. Add a splash more oil if they begin to stick
4
Serve warm with your choice of topping
Share recipe

Get in touch

Rye pancakes

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: