Prep 10 mins
Cook 15 mins
Enjoy with butter and maple syrup. The rye flour gives these pancakes a great unique flavor.
- 1 cup rye flour
- 1⁄2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup milk
- 1 tablespoon shortening, melted
- 3 teaspoons baking powder
- 1 pinch salt
- In a large mixing bowl, sift together the two flours with the baking powder and salt.
- In a separate bowl, stir together milk, egg and shortening until well combined.
- Add wet ingredients to dry ingredients and stir until well mixed.
- Heat a skillet or large frying pan to medium-high heat. Spray with a generous coating of cooking spray.
- Dollop batter in 1/3 cup portions to make pancakes. Cook until bubbles appear on uncooked side and edges start to look dry. Flip and cook other side until golden brown.
These were great! The batter is very thick, but the pancakes turned out nice and fluffy. The rye flour gave them a great flavor. My kids liked them too.
The pancakes taste great, nice texture and nuttiness from the rye. I added nearly a whole extra 1/2 cup of milk because the batter was so thick it wasn't spreading properly into pancakes in the pan.
This recipe should be called "Sugar-free Rye Pancakes". I didn't realize until halfway through making the recipe that there was no sugar in these pancakes. They need it.