Pancakes made from rye flour

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make pancakes from rye flour? Prepare the ingredients according to the list. If you want the pancakes to be thin and dry, then it is better to make them with milk, but our family liked the pancakes with kefir more, they turned out to be softer and more delicate in taste.

2. STEP 2

   

   First add the dry ingredients into a bowl: sifted rye flour, sugar, salt and soda, mix the dry ingredients. To make pancakes healthier and less caloric, the amount of sugar should be reduced in the composition. Add flour gradually, in small portions, focusing on the desired consistency of the dough. Keep in mind that you may need a little more or less flour.

3. STEP 3

   

   In a separate cup, beat a chicken egg with a fork, you can do this with a whisk or fork, the main goal is to turn the egg into a homogeneous mixture, without protein clots.

4. STEP 4

   

   Pour the egg mixture and kefir into a bowl with dry ingredients; kefir should be at room temperature, and it’s better if it’s not very fresh, yesterday’s, a little sour. Instead of kefir, you can use yogurt. Mix the ingredients with a whisk or fork until the mixture becomes homogeneous.

5. STEP 5

   

   Let the mixture stand at room temperature for about 15 minutes so that the soda reacts better with the kefir and makes the dough more airy. Pour vegetable oil into the mixture and mix again. You can move on to frying pancakes. It is better to use a special pancake pan or one with a non-stick coating for frying pancakes.

6. STEP 6

   

   Since we added vegetable oil to the dough, you don’t have to use it for frying, and then the pancakes will turn out drier. But for the first time, it is better to pour a little oil into the frying pan and heat it well to avoid the dough sticking to the frying pan. Fry the pancakes over medium heat until golden brown on both sides.

7. STEP 7

   

   The pancakes are ready, serve them with sour cream, condensed milk or jam. Bon appetit!

Comments on the recipe

Sarka @

29.08.2023

4.7

These pancakes will definitely diversify my menu. Thanks to the author for an interesting recipe! I was also interested in these flatbreads made from rye flour; they would be good instead of bread.

Moderator Ksenia

29.08.2023

4.5

This was my first time baking pancakes with rye flour. Instead of kefir I took milk. Made for eight servings. With two glasses of milk the dough turned out thick. I gradually added another glass of milk. So the dough became more liquid, and it became easier to bake pancakes from it. The taste of pancakes is very interesting. It is somewhat unusual to eat pancakes with rye flavor. They turned out tender, soft, and quite thin. And very tasty. I served pancakes with sour cream and condensed milk. Thank you for the recipe! Breakfast with rye pancakes was excellent.

Lorazh

29.08.2023

4.9

I was looking for a recipe for pancakes made with rye flour... And now I found it! Thank you!)) I’ll bake it!))

Beginning

29.08.2023

4.9

The recipe is simple and the pancakes turned out great in the end, but the dosages were a complete mess; I had to finish the dough as I went. I made it at the rate of one bottle of kefir 0.93 l. The program counted as much as 9 grams. salt and 153 gr. vegetable oil. The dough turned out to be too salty and very thick, it was impossible to bake the pancakes, they were falling apart. As a result, two eggs and 0.45 liters of water were added. And everything fell into place. The second time, for the same volume of kefir I added not 9, but 8 grams of salt, and 4 tbsp of oil. spoons. Immediately put in 6 eggs and added 0.45 liters of water. The pancakes turned out even thinner and with holes. Oh, yes, I also added less sugar than in the recipe - 25 grams instead of 45. Perfect for my taste.

Kristi

29.08.2023

5

Can I add water instead of kefir?)