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Rye Pancakes

For a change of pace and a light rye flavor these pancakes are just right.

Directions

Combine the flours, brown sugar, baking powder, baking soda and salt in a mixing bowl. Set aside.

In another bowl, whisk together the eggs, butter, molasses, and buttermilk. Add the wet mixture to the dry ingredients, stirring just until combined. Do not over mix; the matter will have small lumps.

Heat a nonstick griddle or heavy skillet over medium heat until a drop of water skates over he surface. Spray or lightly oil, if necessary. Using about 1/4 cup for each pancake, ladle batter onto the griddle. Cook until bubbles form on the surfaced, edges are dry, and bottoms are golden brown, about 2 minutes. Turn once, cooking the opposite side until golden, about 1 minute.

Makes 16 pancakes.


Rye Pancakes

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Products Used in this Recipe

Flours & Meals
Unbleached White All Purpose Flour

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Flours & Meals
Organic Buckwheat Flour

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Baking Aids
Brown Sugar

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Baking Aids
Baking Powder

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Gluten Free
Baking Soda

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Baking Aids
Sea Salt

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Flours & Meals
Light Rye Flour

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