📝 About This Recipe
Experience the deep, nutty complexity of Secale cereale with these sophisticated rye pancakes that offer a delightful departure from standard wheat varieties. These pancakes boast a tender crumb and a distinctive earthy aroma, balanced by a hint of warm cinnamon and bright vanilla. Perfect for a cozy weekend brunch, they provide a hearty, fiber-rich texture that feels both indulgent and wholesome.
🥗 Ingredients
Dry Ingredients
- 1 1/4 cups Dark Rye Flour (finely ground for best texture)
- 3/4 cup All-Purpose Flour (helps provide structure)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Ground Cinnamon (optional but recommended)
Wet Ingredients
- 1 3/4 cups Buttermilk (shaken, at room temperature)
- 2 pieces Large Eggs (at room temperature)
- 4 tablespoons Unsalted Butter (melted and slightly cooled)
- 2 tablespoons Maple Syrup (adds a hint of natural sweetness)
- 1 teaspoon Vanilla Extract (pure extract preferred)
For the Whipped Honey Butter
- 1/2 cup Unsalted Butter (softened to room temperature)
- 2 tablespoons Honey (wildflower or clover honey)
- 1 pinch Sea Salt (flaky variety works best)
Cooking & Garnish
- 2 tablespoons Neutral Oil or Butter (for greasing the griddle)
- 1/2 cup Fresh Blueberries (for serving)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the dark rye flour, all-purpose flour, baking powder, baking soda, kosher salt, and cinnamon until thoroughly combined and aerated.
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2
In a separate medium bowl, beat the two eggs lightly. Whisk in the buttermilk, melted butter, maple syrup, and vanilla extract until the mixture is uniform.
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3
Create a well in the center of the dry ingredients and pour in the wet mixture. Use a silicone spatula to gently fold the ingredients together.
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4
Stop mixing as soon as no large streaks of dry flour remain. A few small lumps are perfectly fine; over-mixing rye flour can lead to a gummy texture.
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5
Allow the batter to rest for 10 minutes. This gives the rye flour time to hydrate, resulting in a fluffier pancake.
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6
While the batter rests, prepare the honey butter by whipping the softened butter, honey, and a pinch of salt with a hand mixer until light and airy.
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7
Preheat a large non-stick skillet or griddle over medium-low heat. You'll know it's ready when a drop of water flicked onto the surface sizzles and evaporates immediately.
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8
Lightly grease the pan with a small amount of oil or butter. Wipe away any excess with a paper towel to ensure an even golden-brown finish.
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9
Ladle approximately 1/4 cup of batter onto the griddle for each pancake. Space them at least 2 inches apart to allow for easy flipping.
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10
Cook for 2-3 minutes. Look for bubbles forming on the surface and the edges beginning to look set and matte.
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11
Carefully slide a spatula under the pancake and flip. Cook for an additional 1-2 minutes on the second side until golden brown and cooked through.
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12
Transfer the finished pancakes to a wire rack set over a baking sheet in a low oven (200°F) to keep warm while you finish the remaining batter.
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13
Serve immediately in stacks of three, topped with a generous dollop of whipped honey butter and fresh berries.
💡 Chef's Tips
Rye flour contains less gluten than wheat, so the 10-minute rest period is essential for the batter to thicken properly. If the batter becomes too thick after resting, stir in one extra tablespoon of buttermilk to loosen it. Cook these on a slightly lower heat than traditional pancakes; the sugars in rye can caramelize and burn more quickly. For a vegan twist, use almond milk with a teaspoon of lemon juice as a buttermilk sub and a flax egg, though the texture will be denser. Use a cast-iron griddle for the most authentic, rustic crust on your pancakes.
🍽️ Serving Suggestions
Pair with a hot cup of Earl Grey tea or a dark roast coffee to complement the earthy rye notes. Serve alongside thick-cut smoked bacon or savory breakfast sausage for a salty-sweet contrast. Top with a dollop of crème fraîche and a spoonful of lingonberry jam for a Scandinavian-inspired breakfast. A glass of chilled apple cider provides a crisp, acidic balance to the rich, nutty flavors. Drizzle with dark amber maple syrup for a more intense, woody sweetness.