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Rye pancakes

PT25M

PT20M

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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

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  • 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
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Method

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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

 
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