We are not pancake people. We try to be, but we aren't. About twice a year I'll find a picture to pretty or a story to inviting and convince myself that this time really will be different. Out of ten or so recipes we've tried there are now two we will eat again. But I'll say that two is better than none! Maybe you know the pancake coma feeling, the two hour period where you feel sick, forcing your stomach to digest the fried dough and maple syrup you've just consumed. These pancake comas are so bad they can happen after just one or two! And no one likes a food coma first thing in the morning.
We did it again today, the pancakes and this time they were great. Better than great, they were fantastic. They are called Swedish Rye Pancakes, but I have no idea what makes them Swedish, they seem like regular pancakes to me. The rye, however, they do have and I think that is what made these consumable. Equal parts rye and all-purpose flour with just a titch of sorghum flour (which I think helps absorb the liquid, correct me if I'm wrong) keep things light not gut-stretching-ly heavy. We ate them with a bit of butter and loads of my strawberry jam.
Swedish Rye Pancakes
This recipe makes two big servings, 8 pancakes total, so if you are anything like us, consider halving the recipe.
Don't be scared of the rye, its very subtle in this recipe.
Ingredients:
1/3 c rye flour
1/3 c white flour
1 Tbsp sorghum flour
1/2 tsp salt
3/4 tsp baking powder
3/4 c buttermilk
2 Tbsp melted butter
1 egg
Directions:
Preheat your oven to 200F if you are cooking for more than two, to keep the pancakes warm.
In a medium bowl combine the rye flour, flour, sorghum flour, salt and baking powder. In a separate bowl stir the buttermilk, butter and egg together well. Whisk the wet ingredients over the dry ones and stir just to combine.
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