Rye pancakes
2 servings
35 minutes
Rye pancakes are a true symbol of Russian cuisine, embodying traditions and the warmth of home. Their history dates back to ancient times when rye flour was a staple for Slavs. These pancakes have a rich, slightly nutty flavor with subtle caramel notes from brown sugar. They possess a tender yet dense texture that holds its shape well and pairs perfectly with both savory and sweet fillings. Serve them with sour cream, honey, or fruits to highlight their natural depth of flavor. Thanks to oat bran, they are not only tasty but also nutritious, providing a feeling of fullness. The preparation is simple: mix the ingredients, whisk them together, and bake. These pancakes are an ideal choice for a cozy breakfast or family gathering!
1
First, mix the dry ingredients, add yogurt, water, and eggs, and stir. I mix everything with a blender to avoid lumps.
- Rye flour: 200 g
- Oat flour: 60 g
- Oat bran: 40 g
- Brown sugar: 40 g
- Baking powder (raising agent): 0.5 teaspoon
- Chicken egg: 2 pieces
- Drinking yoghurt: 100 ml
- Water: 300 ml
2
Heat the pan, grease it with a little oil, and fry the pancakes as usual.
- Olive oil: 1 tablespoon
3
Watch how the dough turns out; add water if it's thick, and flour if it's liquid.
- Water: 300 ml
- Rye flour: 200 g
