Recipe for pancakes made from rye flour. Rye pancakes with milk
Many pancake lovers are forced to often deny themselves the pleasure of enjoying them for fear of weight gain. This dish really turns out to be very high in calories if you make it based on wheat flour, but rye flour is not so dangerous for the figure.
But in order for dietary baked goods to turn out tasty and aromatic, you need to familiarize yourself with some of the nuances of its preparation. Let's consider whether it is possible to bake pancakes from rye flour and how to do it correctly.
Is it possible to bake pancakes from rye flour?
Pancakes made with rye flour are not only tastier, but also healthier than those made with wheat. Due to the high content of complex carbohydrates, such food is digested more slowly, due to which the feeling of hunger does not occur for a long time.
Pancake dough is easier to prepare; this type of flour contains less gluten, so it does not form lumps. You can use milk, kefir, natural yogurt, mineral and plain water as a base. These pancakes will go equally well with any filling.
Advice. If, when making pancakes, you replace regular sugar with cane sugar, or use fructose, the dish will not harm your figure and can be safely consumed by people suffering from diabetes. The calorie content of baked goods, depending on the composition, ranges from 145 to 170 kcal per 100 g.
Pancakes made from rye flour with milk
Most often, pancakes made from rye flour are prepared with milk.
Products needed for baking:
2.5-3 glasses of milk;
1.5-2 cups rye flour;
1-2 eggs;
soda and citric acid in equal proportions;
salt and sugar;
a little refined fat.
How to bake pancakes:
1. Combine the “bulk” products, stir the composition until smooth.
2. Add a little milk and beat the thick mass until the lumps dissolve.
3. Add a mixture of eggs and remaining milk, vegetable fat, mix.
4. Let the dough stand and start frying.
Attention! The milk-based dough should sit for at least half an hour. During this time, the necessary chemical processes will be completed, the pancakes will be soft and airy. And if you start frying right away, they will turn out dry.
On kefir
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The dough for pancakes can be made from kefir, they will turn out very soft.
You will need the following components:
Half-liter package of kefir;
1-2 eggs;
2-2.5 cups rye flour;
salt and sugar;
a little soda.
Making pancake dough from rye flour and kefir:
1. Mix the dry ingredients in a large container.
2. Beat the egg, dilute with a small amount of kefir.
3. Combine the ingredients and beat until the lumps disappear.
4. Pour in the remaining kefir and stir.
5. Let the mixture sit for at least half an hour, and then fry the pancakes.
Advice. While the dough is rising, it is better to cover the container with a paper or cloth towel. This way it will be able to “breathe” and will not weather.
Lenten recipe with water
If there is no dairy product in the refrigerator, you can use plain water. And to make lean pancakes, you will need to exclude chicken eggs from the composition.
Make a dish from the following ingredients:
3.5 glasses of water;
1.5 cups rye flour;
a small amount of salt and sugar;
lean fat.
Making the base for lean pancakes:
1. Mix flour with sugar and salt in a deep container, pour in a little water.
2. Beat until smooth so that any lumps dissolve.
3. Bring the mass to the desired consistency using the remaining water, pour in the fat and stir.
You will need to be very careful when turning the pancakes, as they become fragile and brittle.
Pancakes made from peeled rye flour
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Peeled flour is considered the most useful of all types of rye flour, since it retains almost all the microelements contained in the grain. To make pancakes based on it, you need the following ingredients:
0.5-0.7 l of any dairy product;
2.5-3 cups of peeled flour;
2-3 eggs;
granulated sugar;
soda and salt;
a little fat.
How to make pancake dough with peeled flour:
1. Beat eggs, add sugar, salt and soda.
2. Pour in flour, pour in a small amount of dairy product and whisk vigorously to remove any lumps.
3. Dilute the composition with the remaining liquid, add refined fat, stir and fry.
On a note. You can add aromatic seasonings to the dough, for example, cumin or coriander, and exclude granulated sugar. These pancakes are filled with savory fillings and served with various sauces.
On mineral water
Pancakes made from rye flour will turn out delicious, thin and lacy if you use sparkling mineral water as the base for the dough.
Ingredients used in the preparation process:
2 glasses of mineral water;
1.5 cups rye flour;
1-2 eggs;
sugar and a little salt;
baking powder;
vegetable oil, odorless.
How to make lace pancakes using mineral water:
1. Place a ladle of water on the stove, while whisking the eggs.
2. When the liquid warms up a little, combine it with salt, sugar and vegetable fat.
3. Mix the egg with flour and baking powder, and begin to gradually add liquid.
4. Beat the mixture until all the lumps are broken.
Before frying, such dough should be kept warm for at least a quarter of an hour.
Yeast baked goods
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To create fluffy yeast pancakes, it is better to use pressed rather than dry mixtures.
You will need to take the following products:
A liter carton of milk;
2.5 cups rye flour;
3 eggs;
compressed yeast;
a little salt and sugar.
How to make yeast baked goods:
1. Make a dough from a small amount of milk, sugar, salt and yeast, wait half an hour.
2. Beat the eggs, mix with the appropriate mixture, add flour.
3. Add milk in small portions, breaking up lumps, and bring the mixture to the desired consistency.
After this, you can immediately proceed to baking pancakes.
How to cook custard pancakes
If you make the pancake dough with custard, they will turn out soft and tender, even if you do not add soda and baking powder.
You will need the following components:
2.5 glasses of water;
a glass of any dairy product;
egg;
1.5 cups rye flour;
a little salt and sugar.
How to make the dough using the choux method:
1. Combine the egg with salt and sugar, beat until they dissolve, then dilute with the dairy product.
2. Pour in flour and mix.
Dishes for diabetics are prepared using sugar substitutes. During the work you will need the following components:
1.5 cups low-fat yogurt without additives;
half a glass of rye flour;
egg;
some water;
salt and sugar substitute;
refined vegetable fat.
How to cook pancakes for diabetics:
1. Pour the egg into a bowl, add a little salt and sugar substitute, mix.
2. Add plain yogurt and flour, breaking up any lumps.
3. Bring the composition to the required consistency using purified water, pour in a little fat and mix.
Instead of yogurt, you can use low-fat kefir or low-fat milk.
Rye pancakes are filled with sweet or savory fillings to suit your taste. Dishes are served with sour cream, honey, jam, jam or condensed milk. You can also sprinkle them with powdered sugar, coconut flakes or grated chocolate, add icing or caramel.
Pancakes are a delicacy that every housewife makes in her own way. Despite the fact that the recipes indicate how much yeast, what kind of milk or kefir, and so on, sometimes the taste is completely different.
But in most cases, if you take the ingredients, wheat flour is used for the dough.
I suggest baking rye pancakes. How do they differ from traditional ones, besides color?
They have a sweeter taste, they are more tender with a beautiful golden crust. Let's try.
Pancakes with rye flour and yeast
This recipe involves kneading the dough with milk. Only rye flour is used, not a mixture. In principle, the technology differs slightly from pancakes made with regular flour, but the taste of such pancakes is really different.
In order to prepare such pancakes you need to take the following set of products:
rye flour – 500 g; 1/2 l milk; 50 ml sunflower oil; 4 eggs; 50 g granulated sugar; yeast.
- I dissolve yeast and granulated sugar in 0.4 liters of warm milk. I add a little salt.
- Add the flour sifted in advance in small portions and knead until smooth.
- I leave the dough to stand for 20 minutes.
- I break the eggs and separate the yolks. I beat it with sunflower oil.
- I add this yolk mass to the remaining milk, also heated to a warm state. I leave the resulting mass for 30 minutes.
- Beat the egg whites until fluffy using a mixer. I add it to the dough that was mixed first. I carefully transfer the protein mass with a spatula and mix it in with upward movements.
- Add the mixture with the yolks and mix thoroughly until the structure is homogeneous.
- I fry pancakes made from rye flour with milk in the usual way on a hot and pre-greased frying pan.
The taste of these pancakes is quite independent and does not require additional fillings. When serving, you can serve these delicious rye pancakes with honey, jam or preserves.
Pancakes made with rye flour without using yeast
A faster, but no less tasty method of preparing pancakes using two types of flour allows you to bake beautiful, fluffy and very tender pancakes. And with the addition of cocoa, they can be turned into a chocolate treat.
In order to prepare such pancakes from rye and wheat flour, you need to take the following set of products:
1 glass of milk; 0.5 cups each of rye and wheat flour; egg; cocoa – 75 g; 0.5 tsp baking soda; 2 tbsp. honey
- I mix and sift both types of flour.
- I add cocoa and add some salt.
- In a separate container, crack an egg, add milk at room temperature and honey. Beat until smooth. I add slaked soda.
- I mix both masses and knead a homogeneous dough. It should turn out thick, similar to homemade sour cream.
- After 10 minutes you can start frying delicious rye pancakes. I do this on a hot and greased frying pan.
Pancakes made from rye flour without yeast are an excellent delicacy that can be made in just half an hour. And the kids will be delighted with their brown color and chocolate flavor.
Yeast-free pancakes with milk: second recipe
This is a simpler traditional way of baking pancakes using a mixture of two types of flour. Only the flour is taken in slightly different proportions.
In order to bake such pancakes you need to take the following set of products:
2 glasses of milk; 2 eggs; rye flour – 0.2 kg; wheat flour – 2 tbsp. spoons; sunflower oil.
The preparation option looks like this:
- I mix the flour together and sift it. I add some salt.
- Crack eggs into milk slightly warmed to room temperature.
- Add flour in small portions and stir until smooth. The dough should be thin.
- I fry quick rye pancakes in the usual way on a hot and slightly greased frying pan. The pancakes turn out tender and rosy.
They can be served with tea or juices either hot or chilled. Fresh berries, sour cream, condensed milk or jam will highlight the unusual taste of these pancakes.
I would like to note that this recipe for pancakes made from rye flour with milk is the fastest and easiest. Even a novice housewife can master it.
And if you make this dish with your children, it will turn out to be a real family holiday and a good time together.
Pancakes with milk-kefir mixture
An unusual combination of products can turn ordinary pancakes into a real culinary masterpiece. This dish is prepared just as quickly as in the previous recipe.
So you can master baking these pancakes with these two recipes.
In order to bake such pancakes using a mixture of milk and kefir, you need to take the following set of products:
180 ml kefir; 70 ml milk; 3 eggs; rye flour – 125 g; wheat flour – 3 tablespoons; 75 g granulated sugar.
The preparation method is as follows:
- I mix milk and kefir in one container. Both liquids should be at room temperature.
- I crack the eggs and remove one white. Add to the milk-kefir mixture and whisk.
- I sift two types of flour. I salt it and add granulated sugar.
- Add flour in small portions and knead the dough until smooth.
- I fry rye milk-kefir pancakes in the usual way on a hot and greased frying pan. I recommend adding oil to the pan after each pancake.
My video recipe
Pancakes made from rye flour with milk are a surprisingly quick dish that can be prepared for breakfast, lunch or dinner to feed your family while the main meal is being prepared. Rye pancakes differ in taste from regular wheat pancakes. They are more tender and turn over easily when frying in a pan. If you use only rye flour for cooking, the finished baked goods will be dark in color with a brown tint. Serve rye pancakes immediately after cooking with sour cream, melted butter, jam or condensed milk.
Taste Info Pancakes
Ingredients
- Milk - 250 g;
- Rye flour - 100 g;
- Salt - 1 tsp;
- Sugar - 2 tbsp;
- Vegetable oil - 25 g;
- Chicken egg - 1 pc.
How to cook rye pancakes with milk
We take milk of any fat content. However, if you are on a diet, use low-fat dairy product. Pour milk into a high-sided bowl. Beat in a chicken egg. Take a kitchen mixer or a hand whisk. Stir.
Add salt and granulated sugar to the milk mass. At this step, if desired, you can add a pinch of vanilla or a spoonful of vanilla sugar. Continue stirring until the crystals dissolve.
Add rye flour. At this step, it is best to use a mixer for whipping, as it does an excellent job of preparing pancake dough so that there are no lumps.
Pour in vegetable oil. Stir. The result should be a liquid dough that spreads easily across the bottom of the pan. If the dough is thick, add a little milk and vice versa.
Place the frying pan on the fire. Heat it well. If you are unsure about the quality of the cookware, it is better to grease the bottom with a small amount of oil. Pour a portion of pancake batter into the center of the hot frying pan and spread in a circular motion throughout the pan. Fry over moderate heat until cooked on both sides.
Pancakes made from rye flour with milk are ready. There is no need to leave them for later; immediately after frying, serve them for breakfast or a snack.
For pancakes, offer sour cream, jam, honey, condensed milk. Enjoy your tea!
- To obtain delicious pancakes, it is recommended to mix rye flour in equal proportions with premium wheat flour. In this case, water or milk must be added in smaller quantities, since rye flour has high moisture content.
- Making thin pancakes is not a problem. The main thing is to know one nuance - mix whole milk with filtered water in a 1:1 ratio. The finished product is juicy and soft. Pancakes are great for stuffing.
- When preparing pancakes from rye flour with fresh milk, the finished dough must be kept for 30-40 minutes. This is necessary so that the milk protein has time to enter into a chemical reaction with the flour, then the pancakes will turn out soft and will be easy to wrap. If you bake immediately after preparing the dough, the product will be brittle and dry.
- As a filling you can use minced meat, fried mushrooms, fresh berries, caviar, lightly salted fish.
If you have not yet tried baking pancakes from rye flour with kefir, I strongly advise you not to put it off and prepare them as soon as possible. Because it’s tasty, unusual, and if you can call baking healthy, then this is just such a case. Maslenitsa is coming soon, so to be fully prepared, it is better to try the recipe for rye pancakes with kefir in advance, and if necessary, adjust it to your taste.
I mix two types of flour - rye and wheat in equal proportions or take a little more rye. Thus, solving several problems at once: pancakes are not as high in calories as those made from white flour, with a pleasant texture and unusual taste. And it is also important that the addition of wheat flour guarantees a predictable result - the pancakes will not stick to the pan and will bake well. I haven’t tried baking without wheat at all, although there are such recipes. Knowing from experience in baking bread how capricious rye flour behaves in dough, I don’t take risks and always add wheat flour to it.
Recipe for pancakes made from rye flour with kefir
Ingredients:
- Rye flour – half a glass;
- wheat flour of the first or highest grade - half a glass;
- kefir 1% fat – 250 ml;
- egg – 1 pc;
- soda – 0.5 tsp;
- vinegar 6-9% - a little to extinguish the soda;
- Refined sunflower oil – 2 tbsp. l;
- boiling water or milk - approximately 0.5 cups;
- sugar – 2 tbsp. l;
- salt - a pinch.
How to cook pancakes from rye flour with kefir
Beat half a glass of kefir and an egg, I do this with a whisk, because... The dough will be very thick at first; there is no point in using a mixer.
Sift rye flour and wheat flour into a separate bowl. Mix both types. If your rye has flakes of wheat grains (peeled or cut), then you don’t need to sift it!
Pour the beaten egg and kefir into the mixture. We begin to mix with a whisk, not even stir, but moisten the flour mixture.
While stirring, add sunflower oil. I take the most common, refined one, and sometimes I add flaxseed or corn or olive oil instead.
Add salt and sugar. Now you need to mix everything, a whisk is ideal for this purpose.
Gradually stirring the flour mixture with a whisk from the edges to the center, we collect the viscous, sticky dough into a loose lump of grayish-earthy color.
Pour in the rest of the kefir, stirring the dough. Gradually the thickness will disappear, the mixture will become a little thinner, but even steeper than we need. Pour in a little warmed milk or boiling water from the kettle. Whisk the mixture, pour in the soda slaked with vinegar. The thickness of the pancake mixture will be such that it pours out of the ladle in a thick stream, much like pouring kefir or drinking yogurt. Let the dough rest for 20-30 minutes.
After half an hour, you can start baking pancakes from rye flour with kefir. I use a special frying pan, thin, with low sides, to make it easier to flip the pancakes. Heat the frying pan over high heat, grease with oil or a piece of lard. Pour a ladle of dough into the center and turn the heat to moderate. We brown for 1.5-2 minutes so that the top dries and forms a hole, and at the edges the dough begins to lag behind the bottom.
Place the pancake on a spatula or turn it over with your hands and fry the other side until done. On the second side, the pancake bakes faster, in less than a minute. The color of pancakes made from rye flour will be darker than wheat; be guided by the appearance of golden stains and browning of the edges.
When there is a stack of hot pancakes (I always cover them with a bowl), roll them into triangles or a tube. We take out honey, sour cream, jam, jam and put pancakes made from rye flour with kefir on the table - it will be very tasty!
Recently I have been trying to monitor my family’s diet. I read that rye flour is healthier in many ways than wheat flour, and it is lower in calories. I decided to start with the simplest thing - with rye pancakes with milk.
I kneaded a little dough for pancakes from rye flour, which I later regretted. Half of it scattered during the frying process, so there was nothing left to do but make a second portion. The result was simply wonderful pancakes, soft and slightly sour in taste. We ate them partly with honey, partly with meat pate, and the slice of cheese on top of the pancake didn’t hurt either. In general, we tried it with different additions and recognized that rye pancakes are a versatile and tasty product. Worth introducing into your diet.
Ingredients:
- milk 1 cup
- rye flour 1 cup.
- vegetable oil 20 ml
- egg 1 pc.
- baking powder 1 tsp.
- salt a pinch
- sugar 0.5 tsp.
How to cook rye pancakes
- I am preparing everything necessary.
Pour dry ingredients into a bowl.
I pour in half the milk.
I mix. The dough will form lumps, the remaining milk should be added gradually, rubbing the lumps. For convenience and speed up the process, you can use a mixer. Add vegetable oil and egg.
I mix again. The dough is slightly more liquid than when preparing wheat pancakes. I leave it to stand for 15 minutes.
I heat the frying pan with a drop of vegetable oil. I lubricate it only before the first pancake; after that there will be no need for it. I spread out about one and a half tablespoons of rye dough and level it out. Its layer should be about 0.5 cm. I fry it in a small frying pan with a diameter of 13 cm, but you can use a regular one, the dough does not spread much.
The whole process happens quite quickly; I fry the rye pancakes for about a minute on each side. Fire - medium.
I serve them right away, hot and piping hot, as they taste much better hot. In addition, I offer honey, sour cream, and jam. In the “salty” version, rye pancakes with milk can be eaten with sausage, pate, and cheese.
On a note:
- sugar must be added to the dough even if you plan to serve with unsweetened foods,
- You can fry rye pancakes either in the form of small pancakes or larger pancakes, such as pancakes.
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