Buttermilk Rye Pancakes
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 537.2
- Total Fat: 20.8 g
- Cholesterol: 171.8 mg
- Sodium: 1,476.4 mg
- Total Carbs: 70.4 g
- Dietary Fiber: 6.1 g
- Protein: 16.9 g
1 cup flour
1 cup whole rye flour
1/2 teaspoons baking soda (check expiration date first)
1 teaspoon baking powder
1 teaspoon kosher salt
2 teaspoons sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons (about 55g) melted butter
butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired
If you do not have buttermilk add one tablespoon white vinegar to just short of a cup of milk. Let stand 5 minutes before using.
* You can take the 1st (7) ingredients and make it ahead and store it for up to 3 months in an air tight container. (Homemade Pancake mix)
Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.
Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)
Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place (e.g. oven at 200F/90C) for 20 to 30 minutes.
Yield: 12 pancakes
Serving Size: Makes 12 4 inch pancakes
Number of Servings: 3
Recipe submitted by SparkPeople user WILDFLOWERR_.