Recipes for the Web

Barrington Software Incorporated

Rye Pancakes

Time: 30 minutes

1 1/2 cups rye flour

1/2 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon cream of tartar

2 1/4 cups milk

2 large eggs

1/2 cup rum

1/2 cup molasses

Nonstick vegetable oil spray.

1. Preheat a griddle or large skillet over medium heat. In a large bowl, combine rye flour,

all-purpose flour, salt and cream of tartar. Mix well.

2. Add milk, eggs and rum, and stir until blended. Add molasses, and stir until smooth.

3. Spray griddle or skillet with vegetable oil. Ladle about 1/4 cup batter at a time, allowing each

pancake to spread and set before pouring the next. When each pancake is set around edges and

browned underneath, flip it to brown other side. Transfer cooked pancakes to a heated platter, and

keep warm. If desired, serve with sautéed apple slices or hot applesauce.

Yield: 4 servings (about 16 pancakes).

NYT 3/14/2001

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