Pancakes with rye flour recipe. Rye pancakes with milk

Simple pancake recipes for every taste

pancakes made from rye flour

10-12

40 minutes

170 kcal

5 /5 (1 )

Pancakes are widely represented on the menu of every family in our country. They are prepared with milk, kefir, fermented baked milk, sour cream, and water. There are options with soda and yeast. Eggs are added to them or pancakes are baked without them. In general, there are a lot of recipes. Usually pancakes are baked with wheat flour. But if your task is not only to nourish your body with calories and provide it with energy, but also to make food more healthy, then pay attention to pancakes made from rye flour.

Pancakes made from rye flour with milk

Kitchen appliances:

Ingredients

For the test:

For decoration:

powdered sugar	to taste
syrup	to taste

How to choose the right ingredients

This recipe contains perishable items, so when purchasing milk, eggs and butter, keep an eye on production dates and expiration dates. All these products must be stored in the refrigerator, so pay attention to storage conditions when purchasing.
Your pancakes will taste better if you use butter with 82% fat content. This oil is aromatic and healthy.
The higher the grade of wheat flour for pancakes, the more tender they will be.
Rye flour is the queen of the dietary table. It contains many trace elements (sodium, potassium, magnesium, calcium, iron) and vitamins (A, E and group B). In addition, rye flour contains a lot of protein. It is widely used in cooking. Not “capricious”: it kneads well, does not clump, pancakes with the addition of rye flour turn out to be very tender and do not stick to the pan.
For pancakes, choose darker rye flour: it contains more healthy bran. In addition, it will give the pancakes a beautiful color.

Recipe step by step

First stage

Preparing the dough.

Second stage

Baking and serving pancakes.

Video recipe for making rye pancakes

Rye pancakes are very easy and quick to prepare. Watch the video to understand all the cooking steps.

Rye pancakes (Recipes from Easy Cook)

Hi all!
Congratulations to everyone on the beginning of Maslenitsa week! Today we will prepare thin rye pancakes.

To prepare we will need:
rye flour 100 g
wheat flour 100 g
milk at room temperature 450 ml
eggs at room temperature 3 pcs
sugar 2 tbsp.
salt 1/2 tsp.
butter 50 g

Links to videos in annotations:
Custard pancakes: https://www.youtube.com/watch?v=D1DlnjGR4TU
Kefir pancake with cottage cheese: https://www.youtube.com/watch?v=XdxjcIJ-Nr4
Zucchini pancake with cheese: https://www.youtube.com/watch?v=OImi0wFX5pM

Music: http://www.bensound.com

https://i.ytimg.com/vi/KDWSk1WTyRc/sddefault.jpg

https://youtu.be/KDWSk1WTyRc

2015-02-17T13:29:27.000Z

What do you eat these pancakes with?

Rye pancakes are eaten with the same additives as pancakes prepared with wheat flour.
Traditionally it is sour cream and various sweet toppings: jam, jam, chocolate, whipped cream.
Pancakes are usually prepared for breakfast. These pancakes are no exception and will perfectly prepare your body for the working day. In addition, you will receive another portion of vitamins and minerals that will have a beneficial effect on your health!

For extra fluffiness, sift the flour. You can do this before preparing pancakes, or you can sift the flour directly into the dough.
A busy housewife will appreciate a mixer that will help make pancakes as quickly as possible. If you don't have a mixer, you can use a whisk or a regular fork.
You can add vegetable oil rather than butter to the dough. Convinced followers of plant foods will appreciate the recipe for making pancakes in water without eggs.
If you are allergic to eggs and want to enjoy something delicious, pay attention to.
Rye pancakes can be filled in the same way as pancakes made with wheat flour. These can be sweet, fish or meat fillings.
You can make pancakes using only rye flour. For additional fluffiness, you need to add half a teaspoon of soda and let the finished dough sit for about a quarter of an hour at room temperature.
The pancakes will be more tender if the milk is lukewarm. Also remove the eggs from the refrigerator in advance.
Fans of fluffy pancakes will love this.
They turn out to be openwork and perforated.

Rye pancakes with kefir

Cooking time: 40 minutes.
Number of servings: 14-16 pcs.
Kitchen appliances: whisk or mixer, ladle, spatula, greasing brush, frying pan, mixing container.

Ingredients

Recipe step by step

First stage

Preparing the dough.

Beat eggs with sugar and salt.
Add, stirring constantly, liquids in this order: vodka, kefir, water.
Sift both types of flour and soda into the dough.
Mix well so that there are no lumps.
Pour in vegetable oil.
Stir.
Let the dough sit for 15 minutes.

Second stage

Baking and serving pancakes.

Grease a hot frying pan with oil.

As you can see, rye pancakes have a lot of variations. You just need to choose the recipe that your family will like. In the comments, share what you serve rye pancakes with in your family?

Do you want to help your body with vitamins and at the same time please your stomach? You can start with the simplest and oldest dish - pancakes. But instead of wheat flour, use rye flour. It differs not only in color, but also in taste, composition and consistency. It is also versatile and goes well with sweet and savory fillings.

Is it possible to bake pancakes from rye flour, what will they turn out like?

Although rye flour is an infrequent guest on tables, pancakes made from it are surprisingly tender and not dry. They are full of amino acids, microelements and fiber, and this is very important for dietary and diabetic types of nutrition.

The dough is kneaded easily, forming much fewer lumps, and mixed with any liquid: kefir, whey, milk, water, yogurt, etc. The finished pancakes are denser than those prepared with wheat flour.

Unsweetened fillings make wonderful snacks; they can also be served with alcoholic drinks. And sweet pancakes go well with both jam and fresh fruits and vegetables. You can serve with ice cream or cream, but even better - with sour cream and sugar.

A little about the benefits and possible harm of rye flour

Many people believe that rye flour is healthier than wheat flour. And this is not without reason: baked goods made from this flour remain soft and fresh for much longer.

The product helps reduce blood cholesterol, stimulates metabolism in the body, and supports heart function. In addition, it is recommended for diabetics to include it in their diet: this type of flour removes toxins and removes excess liquid. This is also useful during pregnancy to avoid swelling.

Rye flour improves immunity in general. Athletes try to use it, since it contains much more amino acids and proteins than wheat. Interestingly, there are practically no contraindications. The only people who should be careful are ulcer sufferers and those with high stomach acidity. Those who are allergic to gluten are also at risk.

The right recipe

How to bake pancakes from rye flour in water:

Lenten pancakes made from rye flour on water without eggs

7 g salt;
220 g rye flour;
30 g sugar;
220 g wheat flour;
3 g soda;
440 ml water;
8 ml vinegar 9%;
60 ml oil.

Cooking time: 50 min.

Calories: 206.

Baking pancakes:

Both types of flour should be sifted. It can be done simultaneously, or separately. There should be an equal number of them;
Next add salt and sugar to taste. Usually such pancakes are served with unsweetened filling, but if it is for those with a sweet tooth, the amount of sugar can be increased by two or three spoons;
Pour in the oil and add half the water at room temperature. It can be slightly warmed up to no more than 30 degrees, stirred;
Leave the dough for ten minutes so that the gluten swells, and then pour in a second glass of water at the same temperature, stir;
Add soda, slaked with a small amount of vinegar, stir in it, wait until the reaction is over;
Frying each pancake takes about four minutes. They turn out darker than regular pancakes and quite moist.

Pancakes made from rye flour with milk

2 g soda;
0.5 l of milk;
40 g sugar;
220 g rye flour;
6 g salt;
30 ml oil;

Cooking time: 40 min.

Calories: 176.

Frying pancakes:

Flour must be sifted with sugar and salt;
Quench the baking soda with boiling water or vinegar and add to the flour mixture;
Pour a glass of milk here, stir, then beat in the egg and whisk the whole mass again;
Then pour in the rest of the milk and add the butter, stir again;
Leave to stand at room temperature for twenty minutes;
Heat the pan over high heat, then reduce it to medium. Fry pancakes in butter.

Recipe for pancakes made from rye flour with milk without yeast

680 ml milk;
35 ml oil;
680 ml water;
3 eggs;
270 g peeled rye flour;
15 g sugar;
oil.

Cooking time: 1 hour.

Calories: 102.

Baking steps:

Using a whisk, mix the milk with the eggs. Add salt and sugar;
Then carefully add the flour, and to break up all the lumps, you can mix with a mixer;
Heat the vegetable oil in a frying pan and pour it into the total mass along with boiling water, stir;
Add a pinch of soda, stir again;
Fry the pancakes in butter and in a hot frying pan until golden.

Pancakes made from rye flour with kefir

260 ml water;
0.5 l of kefir;
240 g rye flour;
3 eggs;
240 g wheat flour;
30 ml vodka;
65 ml oil;
40 g sugar.

Cooking time: 30 min.

Calories: 183.

Baking pancakes:

Beat the eggs into the pan and add sugar. You can add less if the filling is unsweetened. Add salt and beat with a mixer;
Next, add kefir and mix again;
Heat the water, but not to boiling water, otherwise the eggs will curdle. Pour into the total mass and mix again, the main thing is to move quickly;
Pour a glass of vodka. It will not be felt, it will all evaporate, but at the same time the pancakes will be more fluffy;
Add both types of flour and literally a pinch of soda to this mixture at once, mix. It is better to first do this with a wooden spatula and then continue with a mixer;
When the lumps have dissolved, you need to pour in the oil and stir. The batter will be thicker than for regular pancakes, it will flow in a thick stream from the spoon;
Heat the frying pan over fairly high heat and fry the pancakes in it, without adding oil.

How to cook custard pancakes

30 ml sour cream 20%;
10 g salt;
480 ml milk;
60 g sugar;
90 ml oil;
180 g rye flour;
280 g wheat flour;
0.5 l of water;
2 yolks.

Cooking time: 50 min.

Calories: 172.

Baking principle:

In a bowl, beat the yolks with a mixer, add salt and sugar;
Next, pour in half the milk, be sure to warm it up. Pour in a thin stream;
Add both types of flour in parts, constantly mixing everything so that there are no lumps;
Next, add the second part of the milk, also hot, stir vigorously, add sour cream;
Boil water and pour oil into it, pour this mixture into the rest of the products and mix very quickly. You will get a thick, uniform dough;
Next, bake the pancakes with a drizzle of butter as usual.

Rye pancakes with yeast

0.5 l of water;
2 eggs;
450 g rye flour;
6 g dry yeast;
45 ml oil;
15 g sugar.

Cooking time: 1 hour 50 minutes.

Calories: 182.

Baking process:

Heat the water to 35 degrees. It can be replaced with milk and kefir; they also need to be heated a little;
Pour half the water aside and add sugar to one part, stir, then add yeast and stir again. Leave for ten minutes;
Next, add all the flour here, stir and leave in the room for an hour;
Knead the resulting dough;
In a separate bowl, beat eggs with salt, you can add a little sugar;
Add here the second part of warm water and all the oil, mix;
Next, pour this mixture into the dough and mix everything again;
Fry the pancakes over moderate heat, greasing the pan with lard or oil.

Pancakes made from rye flour for diabetics

30 g low-fat margarine;
1 grapefruit;
230 g rye flour;
220 ml soy or skim milk;
220 ml vanilla yogurt;
30 g stevia;
olive oil.

Cooking time: 1 hour 20 minutes.

Calories: 118.

How to bake:

Beat the rye flour together with the eggs, then pour in the milk and stevia powder;
Melt the margarine, it should not be hot, pour it into the rest of the ingredients;
Mix everything and let stand for ten minutes;
Bake pancakes according to the standard: in a hot frying pan and a small amount of olive oil;
After cooking the pancakes, it's time to start filling. The grapefruit should be peeled, its white fibers and seeds removed;
Cut the resulting slices in half;
On one pancake, place a couple of pieces of citrus directly in the center, pour over a small amount of yogurt and sprinkle with a gram of cinnamon;
Wrap everything in an envelope and do the same with the rest of the pancakes until the filling is gone.

Diabetic-friendly pancake filling options

You can use any permitted fruit as a sweet filling. For example, apples. They need to be peeled and cored, cut into small pieces. After this, transfer to a saucepan and add about 25 g of butter substitute. Simmer the fruit until soft, then place on pancakes and wrap.

Or you can prepare a similar fruit and berry filling. All products must be grated or pureed, then mixed and added to taste with a sweetener. You can stew it, or you can serve it fresh as a filling.

To prepare the vegetable filling you will need fresh cabbage, onions, herbs, and eggplant. Finely chop the cabbage and simmer. Finely chop the onion along with the herbs. The eggplant soaked in salted water should be cut into cubes. Add these three ingredients to the cabbage and simmer until fully cooked, after which you can immediately distribute it over pancakes.

You can add a little sweetener or fructose to the cottage cheese. A product with a low fat content is required. You can serve immediately, or you can add nuts, berries or fruits.

For meat, you should give preference to beef or poultry. A piece of meat should be washed and cut into small pieces, and put into a frying pan to simmer. Add finely chopped greens and onions and stir. You can lightly salt and simmer until cooked completely.

Lean fish just needs to be boiled, then add a little salt and a couple of drops of lemon juice. Disassemble into small fibers with your hands, remove all the bones, and serve with pancakes.

You should not prepare a pure nut filling, it is too high in calories. It is better to dilute it with permitted berries and fruits. To make the mass homogeneous, you can puree the fruit part and grind the nuts in a blender or meat grinder.

You can serve with low-percentage yogurt, caviar, herbs, and lemon juice. It is important to eat no more than three pancakes at a time; it is better to start eating in several stages. Before eating, it is advisable to calculate the total calories of pancakes and filling.

To make pancakes fluffy, you can use several methods at once. Some people add soda, some add yeast, some cook with highly carbonated mineral water, and some add vodka. There is another option. It consists of fluffy whipped whites.

Steep protein foam should be introduced at the very end when kneading the dough, when all the ingredients are already mixed. Using a spoon, not a whisk, stir the foam into the mixture and immediately begin baking. This way the pancakes turn out thin and airy.

Also, when cooking, you can use not only ordinary sunflower oil. Just take a piece of unsalted lard and prick it on a fork. Before pouring the pancake into the pan, you need to grease it with this piece, and on the sides too. This way the pancakes won't have dry, crispy edges.

In addition, you can use different types of oils: olive, peanut, hemp, pumpkin, mustard, corn. Coconut oil can be used by diabetics. But it is not recommended to cook with sesame oil, since it is not intended for high temperatures.

In order for pancakes made from rye flour to turn out right the first time, it is very important to heat the pan well. It should be very hot, so you need to put it on high heat in advance for at least five minutes.

All ingredients for the dough should be at the same room temperature, unless the nuances are provided in the recipe itself. That is, eggs, butter, even flour should be at room temperature. You can simply pull out the ingredients on the table in advance, and start cooking half an hour later.

Rye pancakes are tasty, unusual and healthy. This type of flour is sold in many stores and at an affordable price, and therefore there will be no problems finding the main product. But the whole family will enjoy it!

Recently I have been trying to monitor my family’s diet. I read that rye flour is healthier in many ways than wheat flour, and it is lower in calories. I decided to start with the simplest thing - with rye pancakes with milk.

I kneaded a little dough for pancakes from rye flour, which I later regretted. Half of it scattered during the frying process, so there was nothing left to do but make a second portion. The result was simply wonderful pancakes, soft and slightly sour in taste. We ate them partly with honey, partly with meat pate, and the slice of cheese on top of the pancake didn’t hurt either. In general, we tried it with different additions and recognized that rye pancakes are a versatile and tasty product. Worth introducing into your diet.

Ingredients:

milk 1 cup
rye flour 1 cup.
vegetable oil 20 ml
egg 1 pc.
baking powder 1 tsp.
salt a pinch
sugar 0.5 tsp.

How to cook rye pancakes

I am preparing everything necessary.
Pour dry ingredients into a bowl.
I pour in half the milk.
I mix. The dough will form lumps, the remaining milk should be added gradually, rubbing the lumps. For convenience and speed up the process, you can use a mixer. Add vegetable oil and egg.
I mix again. The dough is slightly more liquid than when preparing wheat pancakes. I leave it to stand for 15 minutes.
I heat the frying pan with a drop of vegetable oil. I lubricate it only before the first pancake; after that there will be no need for it. I spread out about one and a half tablespoons of rye dough and level it out. Its layer should be about 0.5 cm. I fry it in a small frying pan with a diameter of 13 cm, but you can use a regular one, the dough does not spread much.
The whole process happens quite quickly; I fry the rye pancakes for about a minute on each side. Fire - medium.

I serve them right away, hot and piping hot, as they taste much better hot. In addition, I offer honey, sour cream, and jam. In the “salty” version, rye pancakes with milk can be eaten with sausage, pate, and cheese.

Note:

sugar must be added to the dough even if you plan to serve with unsweetened foods,
You can fry rye pancakes either in the form of small pancakes or larger pancakes, such as pancakes.

Step-by-step recipes for making pancakes from rye flour with milk and various options

2018-02-25 Galina Kryuchkova

Grade
recipe

2947

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

9 gr.

14 gr.

Carbohydrates

14 gr.

262 kcal.

Option 1: Recipe for classic pancakes made with rye flour and milk

There is one little secret that my grandmother revealed to me. Rye flour should be diluted with warm milk or water, stirring constantly for an hour. During this time, the dough will become like jelly. If you don't wait enough time, your teeth will feel like sand.

Otherwise, baking pancakes from rye flour with milk is no different from the cooking process from wheat flour. You will need a standard set of products: flour, eggs and milk.

Ingredients:

130 gr. rye flour;
80 ml sunflower oil;
375 ml milk;
3 eggs;
2 gr. salt;
4 gr. soda;
150 gr. red caviar;
70 gr. butter.

Step-by-step recipe for classic pancakes made with rye flour and milk

Heat the milk, it should be warmer than room temperature, but not boiling water.

Pour a glass of milk into rye flour and grind.

Then add the rest of the milk to the flour and stir.

Rye pancakes made with milk will turn out soft if you wait until the gluten swells. Take your time, stir the dough with a large spoon for about an hour.

Break the eggs into a glass, add salt and beat lightly.

Add the egg mixture to the dough.

Measure out the baking soda (a quarter teaspoon) and gradually add it to the dough.

Pour refined sunflower oil directly into the dough.

Place a couple of frying pans on the fire.

Grease the pans with grease or oil.

Beat the dough with a hand mixer.

Check the quality of the test. To do this, bake a small pancake with a diameter of about five centimeters. If the sampler does not stick, turns over well and tastes normal, then start baking pancakes from rye flour with milk.

Turn the heat to medium.

Use a ladle to scoop the batter into the pan and spread it in a circular motion. In a well-heated frying pan, the dough should “sizzle”.

After two minutes, the pancake will be browned and can be turned over to the other side using a wide spatula. Stir the dough constantly during baking, as the rye flour quickly settles to the bottom of the pan.

Do you have a stack of flavorful pancakes? Then place another plate next to it, and we’ll start filling it.

Brush the surface of the pancake with a thin layer of oil.

This is the most pleasant moment! Scoop up the red caviar.

Then there are three options:
1. Place caviar along the diameter of the pancake, which is folded in half and then wrapped in a tube.
2. Place a spoonful of the valuable product in the center and roll the pancake into a triangle.
3. Spread the caviar with butter over the entire surface of the pancake.

Note:
I like chum salmon caviar. It has a softer shell and is not bitter. I also offer a tasty, but cheaper option for filling pancakes: pike caviar.

Option 2: Quickly prepare pancakes from rye flour with milk

It is not necessary to add sugar to rye pancakes with milk. They already have a sweetish taste, but with sugar they become darker in color and burn. To speed up the process, we will bake small pancakes with a diameter of 15-21 cm. Choose a convenient glass and measure the amount of food with it.

Ingredients:

1 tbsp. rye flour;
1.5 tbsp. milk;
0.5 tbsp. water;
One third cup of oil;
3 eggs;
Salts;
Soda;
65 gr. butter

How to quickly cook pancakes from rye flour with milk

Heat the water and pour it into the flour. Stir well. Cover the bowl with the dough with a lid or towel.

Place a pancake maker or frying pan on heat.

Break the eggs and mix with salt.

Add warm milk, butter, eggs and soda to the dough. Stir all ingredients.

Wipe the pan with a piece of lard and bake a test pancake. If the flour is crunchy, then let the dough stand for a while longer.

Bake the pancakes in a hot frying pan and do not forget to turn them over to the other side in time so as not to burn. Place pieces of butter between hot pancakes.

Pancakes made from rye flour with milk are served with sour cream, jam and condensed milk.

How to quickly grease a pancake pan:
1. Take a silicone brush.
2. Cut a rectangle of lard and prick it with a fork.
3. Dip a slice of bread into the butter.
4. Find a long goose feather.

Option 3: Rye pancakes with milk stuffed with cottage cheese and raisins

It’s more common to bake pancakes from wheat flour, but rye ones are more pleasant to eat. We offer the best option, namely, knead pancake dough from two types of flour. And we’ll make the filling from cottage cheese, sour cream and raisins.

Ingredients:

250 gr. rye flour;
80 gr. wheat flour;
4 eggs;
180 ml water;
500 ml milk;
85 ml vegetable oil;
40 gr. Sahara;
Soda;
75 gr. sour cream;
60 gr. raisins;

300 gr. cottage cheese.

How to cook

Pour warm water over rye flour.

Beat the eggs.

After thirty minutes, add warm milk, wheat flour, eggs and soda.

Stir the dough with a mixer. Check the consistency. For thin pancakes, it should be similar to heavy cream.

Grease the pan.

Bake a test small pancake. Adjust the thickness of the dough by adding liquid or flour.

Scoop up the batter with a ladle and pour it into a hot frying pan.

Turn the fried pancake over.

Place the finished pancakes in a stack and start preparing the filling.

Sort the raisins and add warm water.

Mash homemade cottage cheese with a fork.

Add sour cream and sugar to it. Rub thoroughly.

Add steamed raisins to the filling.

Place two tablespoons of cottage cheese in the center of the pancake.

Trim the filling until it forms a rectangle.

Make an envelope from a pancake. Rye flour and milk make an excellent tea pastry! Place the products in a deep frying pan, cover with a lid and heat over low heat. Place the warm pancake with curd filling on a flat plate and pour plenty of sour cream on it.

Options for curd filling:
1. The pulp of a sweet apple or peach, cut into small pieces.
2. Lingonberries, strawberries.
3. Shredded greens. (In this case, do not add sugar to the cottage cheese.)

Option 4: Rye pancakes with milk and mushrooms

The color of the grayish flour is greatly improved by a pinch of turmeric, so your pancakes will turn golden. They are perfect for filling with champignons.

Ingredients:

259 gr. rye flour;
160 ml oil;
520 ml milk;
10 gr. turmeric;
70 ml cream;
5 eggs;
190 gr. champignons;
75 gr. Luke;
Soda;
Salts;
Seasonings

Step by step recipe

Brew rye flour with warm milk.

Stir and place in a warm place. Rye pancakes with milk will turn out tastier if the dough is steeped.

Add eggs, soda and salt to the dough.

Prepare a couple of frying pans. Sprinkle them with salt and heat them up.

Remove salt from cooled pans with a dry cloth. Then put it back on the fire and brush with a piece of lard.

Ladle the dough. Turn the fried pancake over and stack the finished pancakes on a plate or board.

Let's start preparing the filling. Chop the mushrooms and onions.

Fry them in oil.

Add cream and simmer.

Distribute the filling over the entire area of the pancake.

Roll the pancake into a tube and divide it in half.

You can cut each pancake into several pieces and place them on a plate with the filling facing up. Serve pancakes stuffed with mushrooms with sour cream.

Option 5: Rye pancakes with milk and salmon

Want to try some fancy pancakes from an old restaurant cookbook? It is recommended to knead yeast dough in it. Then prepare the filling, place it in a thin layer in a frying pan and pour over the thick pancake batter.

Ingredients:

180 gr. rye flour;
3 gr. Sahara;
2 eggs;
65 gr. oils;
Dry yeast;
300 ml milk;
150 gr. salmon fillet;
Salt.

Step by step instructions

Mix yeast with flour.

Pour warm milk over the dry mixture.

Add eggs, salt and butter to the rye dough.

To ferment, place the pancake dough in a warm place.

Punch down the risen dough.

For the filling you need to chop the fish fillet very finely.

Add spices to the fish and then fry with oil.

Place the finished filling into a separate cup.

Place some fish in the pan in which you are going to bake pancakes. Distribute the filling evenly.

Pour the fermented batter over the fish pieces.

Fry the pancake on both sides.

Pour rye milk pancakes with salmon with melted butter and sprinkle with grated cheese.

Dietary low-calorie recipe - pancakes made from rye flour with water. They also contain wheat flour, but you must admit that if it is half as much as usual, then the calorie content of the pancakes is reduced. In general, rye pancakes are good not only for those who are slimming and losing weight. They do not contain milk or eggs and can be cooked during fasting. For lunch, make pancakes with potato, buckwheat, and cabbage fillings, and for breakfast, bake sweet ones and serve with jam, honey, and berries.

Ingredients:

Rye flour – 1 cup (cut, to the edge);
wheat flour – 1 cup;
warm water (room temperature) – 2 glasses;
salt – 2-3 pinches;
sugar – 2 tbsp. l;
soda – 0.5 tsp;
table vinegar 9% - 0.5 tbsp. l;
refined vegetable oil – 4 tbsp. l.

Preparation

Both types of flour need to be sifted - mixed or separately does not matter. We take the same quantity - a full faceted glass of wheat and the same amount of rye.

Add sugar, salt. Rye pancakes have an unusual taste, they are not as tender as wheat pancakes, and are ideal for stuffing with savory fillings. Therefore, sugar is added to the dough sparingly so that it is barely felt. But for sweet pancakes, of course, you need to add 1-2 more spoons of sugar.

Add vegetable oil. To prevent the pancakes from being dry, this recipe contains more of it than usual, but you can reduce the portion.

Heat the water slightly, no warmer than room temperature. Pour a glass of water into the flour mixture and stir.

The initial thickness will be like that of homemade sour cream or semolina porridge of medium viscosity. As you pass the whisk over the surface, you will notice raised marks. Leave the dough for 10 minutes to allow the wheat flour gluten to swell.

Then add another glass of water, but not all at once, add in portions. Stir and check the consistency of the dough after each addition.

The dough seems thick, but when you scoop it into a spoon, it will flow freely.

It is not necessary to add soda, but then for rye pancakes on water you need to use highly carbonated mineral water. Using regular baking soda without baking soda, they turn out damp and heavy. After adding soda, the dough must be beaten and allowed to stand for several minutes to allow the reaction to complete.

Heat the frying pan over high heat. Before pouring the dough, turn the heat down to medium. Pour in an even layer, shaking the pan, spreading the dough over the entire surface. Place on the fire and bake the rye pancakes a little longer than regular pancakes. Approximately 2 minutes on one side.

Using a spatula, turn it over. The pancakes will turn out darker and brown more than wheat pancakes. Fry the other side for no more than a minute.

The texture of pancakes made from rye flour in water will be tender, but slightly wet - this is a feature of all products to which it is added. The taste is very pleasant, somewhat reminiscent of fresh bran bread. You can't feel the soda in them at all. A very successful recipe, be sure to cook rye pancakes in water and add different fillings or some kind of sauce to them. Bon appetit!