Recipe Catalog

If you mix pancakes with rye flour alone, they will taste sour, and the texture will be more like dried-out thin lavash. Not everyone likes this, so rye flour is usually mixed with wheat flour in a 1:1 ratio - due to the gluten, the result will be more like a pancake we are used to. You can add caraway seeds (unsweetened version) or cocoa (dessert version) to the dough for such pancakes.

A great weekend breakfast. The pancakes are thin, flavorful and very tender. They go perfectly with honey.

The recipe was shared with us by Lark Cafe chef Alexander Anoshkin.

Recipe from Alexander Anoshkin, chef of Lark Café.

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.

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!