Friday, August 10, 2007

Rye Pancakes

This recipe is low in sugars, which means that it has no added sugars and uses selected ingredients that are very low in fructose, sucrose and lactose. This is helpful if you are sugar-intolerant or on a yeast-restricting diet. Rye is lower in fructose/fructan content than wheat. If you are dairy allergic, just substitute non-dairy options (vegetable oil or lard, rice milk or water) for the dairy ingredients.

Rye Pancakes

Beat in a medium bowl:

1 egg
3/4 cup rice milk or other liquid (I use Rice Dream Original Unenriched)
1/4 cup active live yogurt (I used homemade yogurt made with organic pasture-fed whole milk, cultured for almost 24 hours. Such a long culturing time makes for lower lactose and higher probiotic content.)
2 Tablespoons melted butter, ghee, lard or oil.

Mix together dry ingredients:

1 cup rye flour (I use organic whole-grain flour)
1/4 tsp unrefined sea salt
1 Tablespoon safe baking powder [If you can't use baking powder, try 1 to 1 and 1/2 tsp baking soda]

Preheat the frying pan over medium-low heat (I set mine slightly under 5 on a scale of 1 to 10, with 10 being hottest).

Whisk the dry ingredients into the egg mixture and beat until smooth, but don't overmix. The mixture may look slightly thick and sticky. Try making a test pancake, and then if needed add more liquid to get it to your desired thickness.

I like to use a small ladle to pour pancake batter on the griddle. Quickly spoon approximately 3-4 inch circles of batter into your non-stick or oiled frying pan. Cook on one side until bubbles in the center pop and do not refill. The bottoms should be light to medium brown at this point. Flip over and cook until the pancakes are medium-brown on the other side and solid in the middle.

Eat plain or serve with your favorite topping.

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