25 minutes


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


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)
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
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
Serve warm with your choice of topping