Crunchy pancakes made from rye flour with a hearty aroma
Ingredients
- 130 g rye flour
- ½ tsp salt
- 1 tsp baking powder
- 350-400 ml milk
- 1 egg
- 1-2 tbsp oil
- sugar, to taste
Utensils
- mixing bowl
- whisk
- frying pan
Instructions
- In a mixing bowl, mix flour with sugar, salt, and baking powder.
- Pour half of the milk into the dry flour mixture.
- Use a whisk to mix well until there are no lumps.
- Add the egg and mix well again.
- Then add the remaining milk and butter and mix well again.
- Let the pancake batter rest for 15-20 minutes.
- Grease a pan well with oil and heat over medium-high heat.
- Cook the pancakes on one side first. When there is no trace of raw batter, turn and cook the second side.
- Bake all the pancakes in the same way.
- Serve the pancakes sweet with jam, honey or syrup or with savory fillings such as cheese, ham, mushrooms and many other ingredients to taste.
