Rye-oat pancakes
6 servings
30 minutes
Rye-oat pancakes are an unusual and healthy twist on the traditional American breakfast. Their history traces back to classic pancakes that became popular in the USA in the 19th century. The addition of rye and oat flour makes them richer in flavor, with subtle nutty notes and a soft texture. They are not only nutritious but also pair well with honey and berries or with butter and nuts. These pancakes are perfect for a hearty breakfast that energizes you for the whole day.
1
Beat the yolks, melted butter, and milk with a mixer.
- Chicken egg: 2 pieces
- Butter: 80 g
- Milk: 400 ml
2
Add sugar, baking powder, soda, and salt to the sifted flour and mix.
- Wheat flour: 100 g
- Rye flour: 60 g
- Oat flour: 100 g
- Sugar: 50 g
- Baking powder (raising agent): 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: pinch
3
Combine the two parts of the dough and mix with a mixer.
4
In a separate bowl, beat the egg whites, then add them to the dough and gently mix with a spoon.
- Chicken egg: 2 pieces
5
Pour the batter onto the skillet with a spoon, trying to shape it into a circle. Cook the pancakes on a dry non-stick skillet.
