Sourdough Rye Pancakes Recipe
Calories: 92kcal
Ingredients
Overnight Mix
- 1 cup sourdough starter
- 2 1/4 cup milk
- 1/2 cup rye flour
- 1 1/2 cup all-purpose flour
Morning Mix
- 1 egg
- 3 tbsp melted butter
- 1 tsp vanilla
- 3 tbsp raw honey
- 1 pinch sea salt
- 2 tsp baking soda
Essential Extras
- Lots of butter to cook with
- Maple syrup, honey, fruit for toppings
Instructions
Before Bed
- Mix the sourdough starter, milk, and rye flour together and break up any clumps. If your starter is on the thinner side (ie. you use 1 cup water to 1 cup flour instead of measuring grams), start with only 1 3/4-2 cups of milk–you can always add more in the morning, if needed.
- Add the all purpose flour and mix again then cover with plastic wrap.
- Ideally you’ll let the mixture soak for 8-12 hours.
Before Cooking
- Set your griddle or skillet to preheat on low heat.
- Melt 3 tbsp butter and whip together with the egg, honey, vanilla, and baking soda. If you are adding other extracts or spices, you’d add them now as well. I recommend using a sweeter variety of honey, especially if you plan to eat these pancakes without syrup!
- Combine egg and honey mixture with flour mixture from last night.
- Add butter to the griddle and use a 1/4 cup measure to pour batter in. You may spread gently if you kept your batter pretty thick.
- As soon as pancakes are flippable (the edges will dry out a little and the top will be bubbly), flip them. Do not press down! Let cook for 30 seconds or so and remove to plates outstretched, or a warmer.
- Continue cooking all the pancakes, then serve with plenty of butter and your favorite toppings.
Notes
Do not press down pancakes! Let them be fluffy!
Sourdough Starter: If you do not have a sourdough starter or need more information on what that is, click here to read my posts about sourdough starter and where to get a FREE one.
Raw Honey: Click here to order a deliciously thick raw honey on Amazon.