Rye pancakes
by
For a healthier take on a pancake breakfast, have a go at this rye pancakes recipe. The earthy flavour of rye pairs surprisingly well with sweet or savoury accompaniments. Try cream cheese and smoked salmon or this simple blueberry compote with crème fraîche as pictured.
Ingredients
Rye pancakes
- 100g of Doves Farm Organic White Rye Flour
- 100g of Doves Farm Plain White Flour
- 1 tsp Doves Farm Baking Powder
- 1 tsp Doves Farm Bicarbonate of Soda
- 1 pinch of salt
- 260ml of milk
- 2 eggs
- 1 tbsp of butter , melted
- vegetable oil
Method
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
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Rye pancakes
