The best recipes for rye pancakes

Not every housewife prefers to cook with rye flour - and quite wrongly. Rye contains a huge amount of necessary substances that strengthen the immune system, for example, fiber, which cleanses the body by absorbing all toxins (Toxin in ancient Greek (toxikos) - poisonous - poison of biological origin) . Rye flour also promotes weight loss. If you are not used to eating bread, then you can try making delicious rye pancakes. Dough made from rye flour is easier to knead and comes out with virtually no lumps. And the pancakes turn out soft, fragrant, reminiscent of waffles in taste. Such pancakes can be consumed by everyone, even people suffering from diabetes and those who are fasting. The methods for preparing this dish are very different and you can choose the most suitable one for yourself.

Calorie content of pancakes

Almost everyone from time to time denies themselves the pleasure of tasting pancakes, because... afraid of gaining extra pounds and losing your former slimness. Indeed, you can get better from ordinary pancakes made from wheat flour. But rye pancakes do not contain a huge amount of calories, therefore they are dietary.

100 g of pancakes made from rye flour contain 167 kcal, and according to Lenten recipes the calorie content is 150 kcal. Do not forget that if you add different entrails and sauces to a dish, the calorie content will increase.

Recipe for traditional pancakes with milk

Milk pancakes made from rye flour are ideally mixed with sweets. They are usually served with fresh fruit, chocolate, fruit jam or honey. Sweet lovers will not remain indifferent to this dish.

Ingredients and production method

To prepare a recipe with milk you will need:

Rye flour - 1 tbsp;
Milk - 2 tbsp.;
Chicken egg - 3 pcs.;
Sweet powder - 3 tbsp. l.;
Slaked soda - 1 tsp;
A pinch of salt;
Vegetable oil - 4 tbsp. l.

In a separate large bowl, mix flour, slaked soda, sugar well and add a pinch of salt. Pour in a glass of fresh milk and beat with a mixer or whisk. You must try to knead the dough in such a way that no lumps are created.

In another container, beat the chicken eggs until foam forms and add the remaining glass of milk to the whipped mass. Next, pour the egg mixture into the bowl with flour, portionwise, without stopping stirring. After the mixture reaches a homogeneous mixture, you need to pour out the oil and stir again. When the dough is ready, it needs to rest for 30 minutes.

Pancakes should be baked in a greased frying pan until deeply browned. You should twist it carefully so as not to tear the rye pancakes. Grease the finished pancakes with butter and add filling as desired.

Kefir pancake recipe

To make the pancakes less brittle and less torn, you can add wheat flour to the recipe. The drink is consumed instead of milk to obtain the most sour taste, which harmonizes perfectly with rye dough.

It is better to use a languid one, or alternatively, a cast iron frying pan with a thick bottom.

Ingredients and production method

To produce pancakes with kefir, you need to take the following set of goods:

Low-fat drink - 3 tbsp;
Finely ground rye flour - 200 g;
Wheat flour - 75 g;
Chicken egg - 2 pcs.;
Soda - 1 tsp;
Salt - 1 tsp;
Vegetable oil - 2 tbsp. l.

In a deep container, mix wheat and rye flour, add dry soda, salt, sugar and two glasses of kefir. In another bowl, beat the eggs with the remaining kefir and, stirring the mixture constantly, pour it into the bowl with flour. The dough should be kneaded with a mixer without lumps and vegetable oil should be added.

The finished dough must be left for 40-50 minutes in a room at room temperature. When baking pancakes, you should be as careful as possible, making sure that future pancakes do not burn, because... The dough initially has a black color.

Recipe for Borodino pancakes

They are from Borodino because they have an appetizing spicy smell. Such pancakes are not bad in combination with savory entrails: meat, fish, reddish caviar, salted vegetables or cheese and mushrooms. The dish can be served with various salty sauces. Your guests will be in ecstasy.

Ingredients and production method

The following ingredients are useful for pancakes with spices:

Coarsely ground rye flour - 1 tbsp.;
1% drink - 2 tbsp.;
Testicle - 2 pcs.;
Salt - 1 tsp;
Soda - 1 tsp;
Refined oil - 2 tbsp. l.;
Cumin, coriander - 1 tsp.

In an ungreased frying pan, you should fry the coriander and cumin seeds a little to create a rich, wonderful smell. Then mash them in a mortar, but so that the spices do not turn into powder.

Next, in any bowl you need to stir the flour, spiced seeds, salt and soda. Pour a glass of low-fat kefir into it and stir well so that the dough comes out without lumps. You can stir by hand or use a mixer. In another bowl, beat the remaining glass of kefir with the eggs, then add the mixture to the container with flour. The mass must be thoroughly stirred until the mixture is homogeneous. To get rid of excessive dough thickness, you can add a little water.

Before frying, future pancakes need to sit for 40 minutes. The dough must be baked in a hot frying pan, greased with oil, until golden brown.

Lenten pancake recipe

These pancakes are suitable for those who are fasting, following a diet (Diet is a set of rules for human consumption of food) or proper nutrition. The water in the recipe is used with gas. That’s why the dough looks like lace when baked. This dish can decorate any table during tea drinking.

Ingredients and production method

Lenten dough comes out if you use the following ingredients:

Rye flour - 1 tbsp;
Water with gas - 2 tbsp.;
Large sugar - 2 tbsp. l.;
Vegetable oil - 2 tbsp. l.;
Salts - 1 tsp.

In a deep bowl, carefully mix all the ingredients so that the dough is free of lumps. Let the mixture sit for 35 minutes.

Pancakes should be baked in a hot frying pan, making sure that they do not burn or tear during the cooking process. You can serve the dish with any entrails.

Secrets of making rye pancakes

To prevent fragile rye pancakes from tearing, you should fry them in a small frying pan, 15-20 cm in diameter. This will make it easier to cope with the action of turning the pancakes without the danger of tearing the thin dough. It is easier to twist them to the other side with a wide iron spatula.

If you generously coat any pancake with a mixture of beaten egg and sweet powder, and then put them in a stack and send them to bake in the oven, you can get an indescribably tasty and sweet pancake. The finished pancake tower can be poured with syrup, honey or smeared with berry jam.

To reduce the possibility of the pancakes bursting, during frying you should generously grease the pan with oil from time to time. Then the dough will stop sticking to the surface of the pan, it will be easier to pry them off with a spatula and carefully turn them over, preserving the integrity and beauty of any pancake.

Pancakes made from rye flour go well with any type of entrails - both sweet and savory.

Anyone can eat them. They are allowed for those who honor and observe fasting, eat a low-calorie diet, exercise diligently, and even those who monitor their blood sugar levels (the internal environment of the human and animal body) . Products made from rye flour will contribute to rapid weight loss, cleansing the body of toxins and toxic substances, saturating it with vitamins, minerals and other useful substances, which strengthens the immune system.

Pancakes made from rye flour

Extraordinary pancakes with a soft waffle taste.

Products (for 5 servings)
Milk – 2 cups
Rye flour – 1 cup
Testicles – 1 pc.
Sugar – 1-3 tbsp. spoons
Soda – 0.5 teaspoon
Citric acid – 0.5 teaspoon
Salt – 1 pinch
Vegetable oil for frying – 1-2 tbsp. spoons

One portion of dough makes approximately 10 pancakes.

Mix rye flour, sugar, salt, soda and citric acid.

Add half of all the milk. Stir the dough thoroughly so that there are no lumps. Add the rest of the milk and carefully mix the dough again.

Add egg and vegetable oil. Mix the dough thoroughly again (you can use a whisk). The batter comes out a little thicker than regular pancake batter. Leave the dough for 15-20 minutes.

Heat a frying pan (preferably a special pancake pan).
If you take an ordinary cast iron frying pan, it must be well greased with oil. Spread the dough over the surface of the pan. Bake the pancake over medium heat for 2-3 minutes (the surface should become matte, without shine).

Then carefully turn the pancake over and bake it on the other side for another 1.5-2 minutes.

Serve with honey. Bon appetit!

71 thanks

Vita Tuesday, January 28, 2014 20:31 #

Hello! don't the pancakes fall apart?

Nata Saturday, September 27, 2014 08:09 #

Very simple and very tasty!

Nadezhda Sunday, June 19, 2016 17:04 #

It's impossible to turn the pancake over. It's tearing! I poured everything out, transfer of goods.

Ivanovna Friday, May 26, 2017 18:01 #

Rye flour must be combined with wheat flour, about a quarter, a little more... Then the pancakes are turned over and removed.

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Recipes Rye pancakes

Pancakes made from rye flour

Drink – 500 ml

Soda – 0.5 teaspoons

Rye flour – 150 G

Salt – 0.5 teaspoons

Cumin – 1 teaspoon

Coriander – 1 teaspoon

Vegetable oil – 1 tbsp. spoon

Sugar – 1 tbsp. spoon

First, heat the spices in a frying pan, so the smell will be better.

Mix all ingredients (except baking soda) using a blender.

Lenten rye pancakes

Sugar – 2 tbsp. spoons

Salt – 1 tbsp. spoon

Vegetable oil – To taste

Rye flour – 2 cups

Mineral sparkling water – 2.5 glasses

Mix flour, mineral water with gas, sugar, salt in one container. You should get a liquid, bubbly pancake batter. For the best mixing effect, use a mixer, this way the dough will also turn out very tender.

In a perfectly heated frying pan, fry the pancakes using the usual method.

Pancakes made from rye flour “Borodinsky”

Coriander – 1 tsp.

Rye flour – 150 g

Chicken egg – 2 pcs

Vegetable oil – 1 tbsp. l.

The spices need to be lightly heated in a dry frying pan to release the aroma. You can grind it in a mortar, just not finely, but I immediately do it in a blender bowl.

Mix all the ingredients for the dough (including spices) in a blender (not including soda).

Pancakes made from rye flour without yeast

Milk – 300 ml

Rye flour – 3 tbsp. spoons

Vegetable oil – 50 ml

Salt – 1 teaspoon

Wheat flour – 3 tbsp. spoons

Soda – 1 teaspoon

Sugar – 3 tbsp. spoons

Beat the eggs into a bowl, add salt and sugar. Carefully whisk everything and pour in warm milk, and then add rye and wheat flour, as well as soda.

Mix thoroughly again, adding vegetable oil.

Rye pancakes

Rye flour – 2 cups.

Yeast – 0.5 packet.

Butter – 2 tbsp. l.

Chicken egg – 4 pcs.

Heat 400 ml of milk, add salt, sugar, yeast,

Add all the flour

Knead the dough and place in a warm space for 20 minutes

Separate the yolks from the whites

Heat the remaining milk in a saucepan, add butter and yolks, mix well.

Add this mixture to our dough, mix well and put it in a warm space again for 30 minutes.

Rye pancakes with kefir and water

Wheat flour – 1 cup.

Vegetable oil – 2 tbsp. l.

Rye flour – 1 cup.

Chicken egg – 3 pcs.

So, beat the eggs with sugar and salt, add the drink, vodka, hot water (but not boiling water), vegetable oil; mix.

Add both types of flour to the resulting mixture, beat well, and add soda at the very end. The dough comes out of the mixture somewhere between dough for thin pancakes and dough for pancakes.

Rye pancakes on kefir with cinnamon and honey

Drink – 1 glass

Soda - on the tip of a knife

Cinnamon – 2 teaspoons

Vegetable oil – 2 tablespoons

Chicken egg – 1 piece

Rye flour – 1 cup

Boiling water – 1 glass

Brown sugar – 1 tablespoon

Sift flour with soda and cinnamon.

In a separate bowl, beat the egg until light foam forms. Add salt.

Pour in a glass of boiling water, whisk and add a glass of kefir.

Yeast rye pancakes

Butter – 100 G

Rye flour – 200 G

Water – 800 ml

Wheat flour – 200 G

Salt – 1.3 teaspoons

Dry yeast – 1 teaspoon

Sugar – 2 tbsp. spoons

1. In a bowl, mix warm water with flour, add salt, yeast, stir thoroughly, and place in a warm space. Later add eggs, salt, sugar, melted butter. Mix again and let the dough rise.

2. When the dough has increased in volume by one and a half to two times, knead it and begin baking pancakes in a dry, hot frying pan.

Rye pancakes from A. Zimin

Rye flour – 200 g

Chicken egg – 5 pcs.

Cane sugar – 2 tbsp. l.

Wheat flour – 200 g

Vegetable oil – 3 tbsp. l.

Mix wheat and rye flour, salt, 1 tbsp sugar, yeast.

Beat the eggs with the remaining sugar and 300 ml of milk.

Combine the egg-milk mixture with the flour mixture, pouring in the remaining milk evenly.

Leave the dough on the proofing table for 30 minutes.

Add 1 tablespoon of butter to the dough and bake pancakes.

Pancakes with yeast-free rye sourdough

Wheat flour – 6 tbsp. l.

Vegetable oil – 4 tbsp. l.

Sour cream – 3 tbsp. l.

Sourdough – 100 ml

Chicken egg – 2 pcs

Pour rye sourdough into the bottom of a deep dish

I had a mature one, so I didn’t add yeast

Add eggs, mix well.

Sour cream, 3 tablespoons of flour, mix; pour water, stir.

Add sugar, remaining flour, mix well, you should get a sour cream mixture. If it’s too runny, add a little more flour; if it’s too thick, add water. Let it sit for a while.

Rye pancakes with “Spring bouquet” filling

Chicken egg – 2 pcs

Wheat flour – 1 cup.

Rye flour – 1 cup.

Vegetable oil – 5 tbsp. l.

Beat eggs with salt, sugar and butter. Add both types of flour and milk, beat. The dough is quite thick. Bake pancakes.

Grate the beets on a medium grater, squeeze a clove of garlic through a press and add mayonnaise. Mix. Grease the pancake with beet innards. Place a spoon in hot water and spread curd cheese on top of the beets (so that the cheese fits perfectly and is not lumpy).

Rye pancakes

300 g rye flour

vegetable oil for frying

20 g new yeast

2 tbsp. l. vegetable oil

Place a dough of rye flour, yeast and half the milk. Let it rise, 2 hours.

Separate the yolks from the whites. Heat the remaining milk slightly, add the yolks and butter. Pour into the dough, stir thoroughly and place in a warm space for 1.5 hours.

Rye-wheat pancakes with mineral water

Granulated sugar 4 tsp

Water or milk 2 tbsp

Rye flour 250 gr

Mineral sparkling water 1 l

Wheat flour 230 gr

Vegetable oil 4 tbsp

Beat the eggs with a whisk.

Mix mineral water with milk (or water).

Add sugar, salt, vegetable oil.

Stir vigorously until light foam appears.

Rye pancakes

Onions – 1/2 pcs.

Curdled milk – 600 g

Olive oil – 55 g

Semolina – 100 g

Rye flour – 200 g

Chicken egg – 5 pcs.

Butter – 50 g

Brown sugar – 30 g

Separate the whites from the yolks.

Place the yolks + melted butter + sugar + olive oil in a bowl. Mix at medium speed.

Later, without interrupting the mixer, add 300 g of yogurt.

Later we add semolina.

Add flour and the remaining yogurt to the resulting mass. Stir

Beat the whites until foamy.

Rye pancakes

Soda – 1 teaspoon

Rye flour – 2 cups

Water – 6 glasses

Wheat flour – 1 Cup

Citric acid – 1 teaspoon

Salt – 0.5 teaspoons

Vegetable oil – 3 tbsp. spoons

Sugar – 2 tbsp. spoons

Mix eggs with 2 glasses of water.

In another bowl, carefully mix 2 cups of rye flour. Stir until creamy.

Then add the flour mixture to the egg mixture, continuing to stir. It is better to do this with a mixer at low speed.

Later add wheat flour and pour in half the remaining water.

Rye pancakes

400 g rye flour

15 g butter

20 g new yeast

melted butter or butter for serving

vegetable oil for frying

Place a dough of rye flour, yeast and 500 ml. milk. Let me come over.

Separate the yolks from the whites. Heat the remaining milk slightly, melt the butter in it, add the yolks. Pour into the dough, stir thoroughly and place in a warm space for 1-1.5 hours.

Rye pancakes with salmon

Rye flour – 40 G

Onions – To taste

Wheat flour – 40 G

Cumin – 1 teaspoon

Smoked salmon – 250 G

Water – 240 ml (or light beer)

Greens - To taste

Salt – 0.5 teaspoons

Vegetable oil – 2 tbsp. spoons

Egg – 8 pieces (4 pieces – in the dough, 4 pieces – in the dish)

1. In a bowl, mix both types of flour, cumin and salt. Separately beat the eggs for the dough with water or beer. Then mix both masses by pouring in the oil. Leave the dough to rest in the refrigerator for 1 hour.

2. After this, bake 4 pancakes in a frying pan on both sides until golden brown.

3. Then place the pancakes on parchment paper on a baking sheet. Place salmon pieces in the center.

Rye yeast pancakes

I am sharing a recipe for making rye yeast pancakes. Pancakes can be made from various raw materials. Most often they use wheat, buckwheat, and rice flour, but pancakes are prepared from rye flour very rarely. Yeast dough is also troublesome and requires a lot of time. By the time of baking, the pancake dough should be like thick sour cream.

In Russian cuisine, yeast pancakes are fried in small metal frying pans or in small pancakes, because huge pancakes are very difficult to roll. Otherwise, the whole process of making pancakes is usually similar.

Ingredients

Rye flour – 500 g
Milk – 650 ml
Water – 1 tbsp.
Vegetable oil – 40 g
Chicken eggs – 2 pcs.
Fresh yeast – 20 g
Granulated sugar – 20 g
Salt – 0.3 tsp.

How to cook rye pancakes with yeast

Pour water heated to 35°C into a bowl, dilute the yeast in it, add half the flour and stir thoroughly until a homogeneous mass is obtained.

Cover the dough with a napkin and place in a warm space to ferment for approximately 1 hour.

Add vegetable oil, egg yolks, sugar and salt to half the warm milk.

Beat everything lightly.

When the dough is ready, add the egg mixture.

Mix everything well, and then evenly add the remaining flour and warm milk alternately. Mix the dough well. Cover the bowl with the dough and place it again in a warm space to rise.

Beat the whites into foam.

When the dough has risen, add the egg whites, stir and let rise again.

Start baking pancakes immediately after rising the dough, greasing the pan with oil.

Serve hot rye pancakes with sour cream.