Breakfast

Buttermilk Rye Pancakes is for Breakfast.

Buttermilk Rye Pancakes takes 10 minutes to prepare.

Buttermilk Rye Pancakes takes 10 minutes to cook.

Buttermilk Rye Pancakes makes 3 servings.

The ingredients for Buttermilk Rye Pancakes are:

1 cup flour
1 cup whole rye flour
1/2 teaspoons baking soda (check expiration date first)
1 teaspoon baking powder
1 teaspoon kosher salt
2 teaspoons sugar
2 eggs, separated
2 cups buttermilk
4 tablespoons (about 55g) melted butter
butter, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

Here is how you make Buttermilk Rye Pancakes:

Heat an electric griddle or frying pan to 350F (175C).Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place (e.g. oven at 200F/90C) for 20 to 30 minutes.Yield: 12 pancakesServing Size: Makes 12 4 inch pancakesNumber of Servings: 3Recipe submitted by SparkPeople user WILDFLOWERR_.

The nutritional information for Buttermilk Rye Pancakes is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 537.2

• Total Fat: 20.8 g
• Cholesterol: 171.8 mg
• Sodium: 1,476.4 mg
• Total Carbs: 70.4 g
• Dietary Fiber: 6.1 g
• Protein: 16.9 g