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From Dorothy McNett's recipes at www.dorothymcnett.com. Instead of rye bread slices or crackers, serve these with assorted cheeses for an appetizer while enjoying some Riesling wine.
3/4 cup rye flour
In batter bowl, whisk together the flours, baking powder and salt. In another bowl, whisk the milk, olive oil and egg to blend well and then pour into the flour mixture. Whisk very well. Set aside for about 30 minutes. When ready to cook, heat a small skillet (6-7 inches). Add just enough oil to coat the bottom. Pour 2-3 tablespoons of the batter into the pan and quickly swirl the pan so that the batter flows and coats the bottom. Keep the heat at medium-high. Cook until bottom is starting to brown and the top is nearly set up, no runny batter. Using a small turning spatula, flip the pancake over and cook about 30 seconds. Remove to a plate, and continue making the rest. They can be served warm, or make them ahead.
Recipe created 2013-07-30.