Rye buttermilk pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 206.7
  • Total Fat: 8.6 g
  • Cholesterol: 54.3 mg
  • Sodium: 915.0 mg
  • Total Carbs: 26.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 6.4 g

View full nutritional breakdown of Rye buttermilk pancakes calories by ingredient


Introduction

Standard buttermilk pancake recipe but subbing half the flour with rye flour. Butter is melted and added to batter. Oil is for frying. Standard buttermilk pancake recipe but subbing half the flour with rye flour. Butter is melted and added to batter. Oil is for frying.
Number of Servings: 4

Ingredients

    0.5 cup Flour, white
    0.5 cup Rye flour, light
    1 tsp unpacked Brown Sugar
    1 tsp Salt
    1 tsp Baking Soda
    1 large Egg, fresh, whole, raw
    1 cup Buttermilk
    1 tbsp Butter, unsalted
    1 tbsp Grape Seed Oil

Tips

To fully hydrate flours, prep batter the night before, but omit the baking powder and melted butter. Refrigerate overnight. In the morning, 5 minutes before cooking, add baking soda and melted butter, and quickly whisk in. Let proof on the kitchen counter for 5 minutes, then cook.


Directions

In medium bowl, blend dry ingredients and sugar using wire whisk. Make well in center and add buttermilk, egg and melted butter. Whisk until just blended. Oil heated griddle or skillet. Scoop batter by 1/4 cups and drop onto griddle to make 4-5 inch pancakes.

Serving Size: Makes 4 servings of 2 smallish pancakes

Number of Servings: 4

Recipe submitted by SparkPeople user KEWPIETUMS.