Rye Pancakes with Youghurt
Today, I'm sharing a recipe for pancakes made with rye flour, a staple in Russian cuisine. If you're wondering how to use rye flour, these delicious, soft, and thick pancakes are a perfect choice. They offer a healthier option and are an ideal way to incorporate rye flour into your meals (I haven't yet perfected using it in breadmaking, but it works wonderfully in these pancakes).
You must try them; they're delicious and healthy. Even Sofia keeps asking for them, and I feel at ease knowing she's enjoying a wholesome treat.
In a bowl, mix together the yogurt, egg, sugar, and salt.
Dissolve the baking soda in 50 ml of boiling water and add it to the mixture in the bowl.
Add the flours and mix thoroughly.
You'll end up with a thick batter that needs to be thinned with a bit of milk. Gradually add the milk; I used 350 ml to achieve the desired consistency.
The batter should be as thick as drinking yogurt or a thin cream.
Heat a non-stick pan thoroughly (I use a ceramic one). Brush it with a small amount of oil, pour in a ladleful of the batter, and swirl the pan to spread the batter into a larger circle.
If you're new to this, your first few might look uneven, but you'll improve quickly!
Cook over medium heat. After 2-3 minutes, holes will start to form, and the surface will no longer appear raw.
Carefully flip the pancake (rye flour pancakes are softer) and let it cook for another 1-2 minutes.
Continue cooking all the pancakes in this manner, stacking them as you go.
Notice how perforated they are – these are signs of successful pancakes and are well-loved by Russian food enthusiasts.
Serve them with your favorite toppings such as yogurt, sour cream, or jam.
Since I'm watching my diet, I enjoy them with agave syrup. Delicious with a cup of hot tea!
Enjoy your meal!
