How to make pancakes from rye flour

Pancakes made from rye flour have a unique taste, something similar to waffle dough, so kids like it. They are served with different fillings, fry with seasoning and cook in crepe maker.

Pancakes are a primordially Slavic dish, not a single celebration or walk was complete without them, especially Maslenitsa. That's where pancakes of various kinds are rampant, but special attention was paid to rye delicacies, because rye was the leading “breadwinner”: bread and pies, pancakes and pancakes, kvass and jelly - in poor families in Russia these dishes were prepared from it. My grandmother called her "rye-mother" and respected her very much, holding a bundle of dried ears on the icon.

Calorie content

Rye pancakes are considered more healthy and less high-calorie than classic wheat flour, which is why they are so fond of slimmers and supporters of a healthy diet.

The remaining calories depend on the filling and related products or sauces: sour cream, honey, bechamel sauce or berry syrups.

Classic recipe for milk

Great treats with sweet fillings - cottage cheese, fruit or jam. Waffle flavor in combination with sweet syrup from berries or fruits will not leave indifferent even the most sophisticated gourmet.

• In a deep dish, mix flour, salt, soda and citric acid. Add sugar and mix everything.
• Pour 1 cup of milk and knead thoroughly with a blender. If there is no blender, we actively work with a whisk in order to avoid the appearance of lumps.
• In a separate bowl, beat the eggs until foam and pour in the remaining milk.
• Constantly stirring, pour the egg and milk mixture into the mass with flour.
• Stir to a uniform consistency, add vegetable oil and mix again.
• Leave the dough to “breathe” for at least 20 minutes. In appearance, it will be denser than in a recipe with wheat flour. Do not worry, it should be so.
• Bake in a hot frying pan, slightly oiled to a deep ruddy color, carefully turning over so as not to break. Pancakes will turn out magnificent and fragrant.
• Fold in a pile, oiling. If you plan to use the filling, wrap it in a still warm pancake and put it in the dishes, covering with a clean towel or napkin.

Pancakes from rye and wheat flour on kefir

Adding wheat flour to the dough makes pancakes more elastic and less fragile, which makes it possible to fold them into tubes or give other shapes, filling them with a variety of fillings. Kefir gives a slight acidity to rye dough, which makes them even more refined in taste.

• 2.5 cups kefir or yogurt;
• ⅔ cup rye flour;
• ⅓ cup of wheat flour;
• 2 eggs;
• ½ teaspoon of salt and soda;
• 2 tbsp. l vegetable oil.

How to cook:

1. Kneading test on kefir happens in the same way as for pancakes in milkonly citric acid is not added.
2. The mass should be infused for at least 30 minutes at room temperature.
3. Bake pancakes on each side for 2-3 minutes, making sure that they do not burn, because the rye dough is darker in appearance compared to wheat, so it is easy to miss the browning when ready.

Pancakes "Borodino"

So pancakes were named for the pleasant aroma that gives the dough spices added when kneading the dough. They are ideal for salted fillings of meat, fish and caviar, mushrooms and cheese, meat pastes, vegetables and salted sauces.

• 2 eggs;
• 2 cups kefir;
• 1 cup rye flour;
• ½ salt and soda;
• 2 tbsp. tablespoons of vegetable oil;
• 1 teaspoon of caraway seeds and coriander.

Cooking:

1. In a hot dry frying pan, fry the seeds of spices for 2-3 minutes to maximize the aroma. Slightly crush in a mortar, not allowing complete scattering.
2. Mix flour with spices, soda and salt.
3. Pour half the kefir into the mixture and mix thoroughly, checking that there are no lumps. You can use a blender at low speeds.
4. In a separate bowl, beat the eggs, add the rest of the kefir, stir until smooth.
5. Pour the egg-kefir mixture into the prepared flour mass with spices, mix to a uniform consistency. If the dough is too thick, add a little boiled but chilled water.
6. Allow the mass to stand at room temperature for at least half an hour. Cover the container with a towel so that the dough does not breeze and can “breathe”.
7. Bake in a greased frying pan until ruddy and fill with warm stuffing. Although without her pancakes amazing and taste like Borodino bread.

Lean rye pancakes on the water

Suitable for low-calorie dieters, vegetarians, and Christian followers. Through use sparkling water the dough becomes saturated with bubbles and openwork when baking.

• 1 cup rye flour;
• 2 glasses of sparkling water;
• 2 tbsp. tablespoons of sugar;
• ½ teaspoon of salt;
• 2 tbsp. tablespoons of vegetable oil.

Cooking:

1. The dough is prepared in the same way as all other types.
2. After proofing, bake in a hot pan, gently turning over so that the fragile pancakes do not tear.
3. The pancake recipe is good for both sweet and savory toppings and sauces.

Useful Cooking Tips

• When baking, rye pancakes become more fragile than wheat, so it’s better to bake in a small diameter pan. The ideal size of the pan is 15 cm; in such a pan it is easier to turn over and maintain integrity.
• Turn over better with a wide spatula.
• If each pancake is plentifully greased with a beaten egg and sugar, stacked and baked in the oven, it will turn out an amazingly delicious pancake. Drizzled with berry syrup, it will be the decoration of any tea party.
• During baking, you need to periodically wipe the pan with an oiled napkin, then the pancakes will not stick and will not tear when turned over.

Pancakes made from rye flour can be served with any filling: sweet with condensed milk or fresh berries, with the addition of whipped cream or hot chocolate. The most avid gourmet will find something special in the combination of rye pancakes and thin slices of red fish, parsley leaves or green onions. With a slice of smoked boiled pork and pickle - this is truly a royal snack!

Extremely easy to prepare at home and ideal in combining the benefits and taste, rye flour pancakes occupy a worthy place on the table of every skilled housewife.