Saturday morning pancakes make me happy. Actually pancakes (or chocolate gravy) on any day make me happy =). As I was unpacking all my kitchen stuff, I found my electric griddle…and had to make pancakes ;). I like to use my griddle for pancakes, but previously my cabinets were so full that it was a hassle to dig it out of the cabinet. I had very little counter space, so that when I got the griddle out I really didn’t have anywhere to prep anything. Now that I have lots of cabinet and countertop space, I think I’ll be using my griddle a lot more. Using a griddle is especially nice if you are serving a crowd because more pancakes are done at the same time.
I like to experiment with different flours in my pancakes and this time I used rye flour. If you like big, puffy pancakes this probably isn’t the recipe for you. I like pancakes of all kinds though, and I thought they were delicious – a little on the thin side but not too thin. I topped mine with a simple blackberry syrup – just mashed blackberries and warm maple syrup – and I loved the combination of the rye flour and the blackberries. Enjoy!
Swedish Rye Pancakes
1/3 cup rye flour
1/3 cup white whole wheat or all purpose flour
1/4 tsp salt
3/4 tsp baking powder
3/4 cup buttermilk
1 tbsp molasses (or honey)
1 egg
1. In a medium bowl, combine all dry ingredients and give a good stir. In a separate bowl, whisk together the wet ingredients and pour over dry ingredients, stir just until combined.
2. Heat a skillet (or griddle) over medium heat. When skillet is hot, take about ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes, until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
*adapted from Naturally Ella
