If you haven't tried wheat-rye pancakes, then it's time to correct this mistake. They are no different from the classic recipe, but they are less high-calorie, and their taste is different.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pancakes on wheat and rye flour have a completely different amazing slightly sweet taste, delicate texture and airy texture. Their color is more "dark" and ruddy, with a pleasant brownish-golden tint. The dough spreads easily over the pan, the pancake is perfectly removable from it, does not stick and bakes perfectly.
It is also worth noting that rye flour is much healthier than wheat flour, which is usually used for pancakes. It is ideal for people with diabetes mellitus. It contains more amino acids and fructose than wheat flour. In addition, rye flour is rich in fiber and vitamins as it is made from whole grains. But, despite such a wide range of useful properties of flour, it is not used as often, and it is not as popular as wheat flour.
For pancakes, you can take any liquid. Rye flour goes well with any food. Whey, kefir, yogurt, sour cream, milk, and just plain water are perfect. Therefore, if you have never tried to bake pancakes with rye flour, then be sure to try it and pamper your family with a delicious breakfast.
- Caloric content per 100 g - 125 kcal.
- Servings - 20
- Cooking time - 40 minutes
Ingredients:
- Wheat flour - 1 tbsp.
- Rye flour - 1 tbsp.
- Natural yogurt - 2, 5 tbsp.
- Eggs - 1 pc.
- Vegetable oil - 4 tablespoons
- Salt - a pinch
- Sugar - 4 tablespoons or to taste
Cooking wheat-rye pancakes
1. In a deep bowl for kneading the dough, pour the liquid ingredients: yoghurt, egg and vegetable oil. Also add sugar and a pinch of salt.
2. Whisk the liquid ingredients well so that the sugar is completely dissolved and the products are well mixed with each other.
3. Then add wheat and rye flour. Of course, it is better to sift them through a sieve so that they are enriched with oxygen. But if this is not done, then it's okay, the pancakes will still come out great.
4. Whisk the dough well until smooth so that there is not a single lump. If necessary, use a blender or mixer.
5. Next, bake the pancakes as usual. Put the pan on the stove and heat it up. Before baking the first pancake, I recommend to grease its surface with oil or a piece of bacon so that the first pancake does not come out lumpy. Next, take the dough with a scoop and pour it into the pan, which you quickly rotate in all directions so that it spreads evenly in a circle. Fry the pancake on one side for about 2 minutes over medium heat, and when the edges are browned, turn it over and bake until golden.
6. Put the prepared pancakes on a dish and serve with any sauces, both sweet and savory. You can also wrap any fillings in them, from sweet curd mass to liver pâté.
See also the video recipe on how to cook wheat-rye pancakes.
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