Pancakes from rye flour. How to make rye flour pancakes

For pancake dough:

• Warm milk (or water) - 500 ml.
• Water - 50 ml.
• Rye flour - 6 tbsp. l.
• Wheat flour - 2.5 tbsp. l.
• Egg - 3 pcs.
• Oil (vegetable or butter) - 2 tbsp. l.
• Sugar - 1 tbsp. l.
• Salt - 1 tsp

For filling:

• Apple - 2 pcs.
• Honey - 5 tbsp. l.
• Butter (melted) - 100 gr.
• Sugar - to taste.
• Chocolate (melted) - 1 bar,
• Condensed milk - 1 pack.
• Orange jam (I used Maheev) - 1 pack.
• Yogurt (I have "Summer Day" 6%) - 1 pack. (200 gr.)

Cooking process:

We start cooking pancakes (not only rye ones) by mixing liquid ingredients: pour milk into a bowl, add eggs, butter, sugar and salt.

Mix everything thoroughly with a whisk.

Sift rye flour with a small amount of wheat and begin to introduce small portions into the dough for pancakes. The pancake dough should come out without lumps.

I make the consistency of the dough so that thin pancakes are obtained. Who likes thick pancakes - add a little more sifted flour.

We give the finished dough for pancakes on rye flour without yeast to stand for a while.

We bake pancakes on a preheated pan (greased with vegetable oil) on both sides.

Rye pancakes are beautiful light brown in color, very soft and tasty, with a pleasant aroma of rye flour.

From this volume of ingredients, I got about 20 rye pancakes of medium diameter.

Today I served my pancakes with delicious sweet fillings:

• with apples and honey
• condensed milk,
• orange jam,

• delicious sweet yogurt,
• with butter and sugar,
• with chocolate.

Try it - you will like it.

Enjoy your tea drinking and delicious pancakes!!!

Do you want to help your body with vitamins and at the same time please your stomach? You can start with the simplest and oldest dish - pancakes. But instead of wheat flour, take rye flour. It differs not only in color, but also in taste, composition and texture. It is also versatile and goes well with sweet and savory fillings.

Is it possible to bake pancakes from rye flour, what will they turn out to be?

Although rye flour is an infrequent guest on the tables, pancakes made from it are surprisingly tender and not dry. They are full of amino acids, trace elements and fiber, and this is very important for dietary and diabetic types of nutrition.

The dough is easily kneaded, forming much fewer lumps, and kneaded on any liquid: kefir, whey, milk, water, yogurt, etc. Ready-made pancakes are denser than those cooked on wheat flour.

Unsweetened fillings make wonderful snacks, they can also be served with alcoholic drinks. And sweet pancakes go well with both jam and fresh fruits and vegetables. You can serve with ice cream or cream, but even better - with sour cream and sugar.

A little about the benefits and possible harms of rye flour

Many people think that rye flour is healthier than wheat flour. And this is no accident: baking from this flour retains softness and freshness much longer.

The product helps to reduce cholesterol in the blood, stimulates the metabolism in the body, supports the work of the heart. In addition, it is recommended to include diabetics in the diet: this type of flour cleanses toxins and removes excess fluid. It is also useful during pregnancy to avoid swelling.

Rye flour improves immunity in general. Athletes try to use it, as it contains much more amino acids and proteins than wheat. Interestingly, there are practically no contraindications. The only people who should be careful are ulcers and those with high stomach acid. Those who are allergic to gluten are also at risk.

The Right Recipe

How to bake pancakes from rye flour on water:

Lean pancakes made from rye flour on the water without eggs

• 7 g salt;
• 220 g rye flour;
• 30 g of sugar;
• 220 g wheat flour;
• 3 g of soda;
• 440 ml of water;
• 8 ml of vinegar 9%;
• 60 ml oil.

Cooking time: 50 min.

Calories: 206.

Pancake baking:

1. Both types of flour should be sifted. It can be at the same time, it can be separately. There must be an equal number of them;
2. Then add salt and, to taste, sugar. Usually such pancakes are served with unsweetened filling, but if it is still for the sweet tooth, the amount of sugar can be increased by two or three tablespoons;
3. Pour the oil here and add half the water at room temperature. It can be slightly heated, up to no more than 30 degrees, stir;
4. Leave the dough for ten minutes so that the gluten swells, and then pour in a second glass of water of the same temperature, stir;
5. Add soda slaked with a small amount of vinegar here, stir it in, wait until the reaction is over;
6. Each pancake takes about four minutes to cook. They come out darker than regular pancakes and quite wet.

Pancakes from rye flour with milk

• 2 g of soda;
• 0.5 l of milk;
• 40 g of sugar;
• 220 g rye flour;
• 6 g salt;
• 30 ml of oil;

Cooking time: 40 min.

Calories: 176.

Pancake frying:

1. Flour must be sifted with sugar and salt;
2. Soda extinguish with boiling water or vinegar, add to the flour mixture;
3. Pour a glass of milk here, mix, then beat in the egg and beat the whole mass again with a whisk;
4. Then pour in the rest of the milk and add the butter, stir again;
5. Leave to stand at room temperature for twenty minutes;
6. Heat a skillet over high heat, then reduce it to medium. Fry pancakes in butter.

Recipe for pancakes from peeled rye flour in milk without yeast

• 680 ml of milk;
• 35 ml of oil;
• 680 ml of water;
• 3 eggs;
• 270 g of peeled rye flour;
• 15 g of sugar;
• oil.

Cooking time: 1 hour

Calories: 102.

Baking steps:

1. Using a whisk, mix milk with eggs. Salt and sugar;
2. Then carefully introduce the flour, and to kill all the lumps, you can mix with a mixer;
3. Heat the vegetable oil in a frying pan and pour it into the total mass together with boiling water, mix;
4. Add a pinch of soda, stir again;
5. Fry pancakes in butter and in a hot frying pan until golden.

Pancakes from rye flour on kefir

• 260 ml of water;
• 0.5 l of kefir;
• 240 g rye flour;
• 3 eggs;
• 240 g wheat flour;
• 30 ml of vodka;
• 65 ml of oil;
• 40 g sugar.

Cooking time: 30 min.

Calories: 183.

We bake pancakes:

1. Crack the eggs into a bowl and add the sugar to it. It can be put less if the filling is savory. Salt and beat with a mixer;
2. Then add kefir and mix again;
3. Heat the water, but not to a state of boiling water, otherwise the eggs will curdle. Pour into the total mass and mix again, the main thing is to move quickly;
4. Pour in a glass of vodka. It will not be felt, it will all evaporate, but at the same time the pancakes will be more magnificent;
5. In this mixture, add both types of flour at once and literally a pinch of soda, mix. It is better to first do this with a wooden spatula, and then continue with a mixer;
6. When the lumps have dissolved, it is necessary to pour in the oil, stir. The dough will turn out thicker than on ordinary pancakes, it will drain in a thick stream from a spoon;
7. On a fairly high heat, ignite the pan and fry pancakes on it, while you can not add oil.

How to cook custard pancakes

• 30 ml sour cream 20%;
• 10 g of salt;
• 480 ml of milk;
• 60 g sugar;
• 90 ml of oil;
• 180 g rye flour;
• 280 g wheat flour;
• 0.5 l of water;
• 2 yolks.

Cooking time: 50 min.

Calories: 172.

Baking principle:

1. In a bowl, beat the yolks with a mixer, add salt and sugar;
2. Next, pour half the milk here, be sure to warm it up. Pour in a thin stream;
3. Add both types of flour in parts, constantly mixing everything so that there are no lumps;
4. Then add the second part of the milk, also hot, mix intensively, add sour cream;
5. Boil water and pour oil into it, pour this mixture into the rest of the products and mix very quickly. Get a thick uniform dough;
6. Next, bake pancakes on a drop of oil, as usual.

Yeast rye pancakes

• 0.5 l of water;
• 2 eggs;
• 450 g rye flour;
• 6 g dry yeast;
• 45 ml of oil;
• 15 g sugar.

Cooking time: 1 hour 50 minutes

Calories: 182.

Baking process:

1. Heat water to 35 degrees. It can be replaced with both milk and kefir, they also need to be warmed up a little;
2. Pour half the water to the side and pour sugar into one part, stir, and then add the yeast and stir again. Leave for ten minutes;
3. Then pour all the flour here, stir and leave for an hour in the room;
4. Knead the resulting dough;
5. In a separate bowl, beat eggs with salt, you can add a little sugar;
6. Add here the second part of warm water and all the oil, mix;
7. Next, pour this mixture into the dough and knead everything again;
8. Fry pancakes over moderate heat, greasing the pan with either lard or oil.

Rye flour pancakes for diabetics

• 30 g fat-free margarine;
• 1 grapefruit;
• 230 g rye flour;
• 220 ml soy or skim milk;
• 220 ml vanilla yogurt;
• 30 g stevia;
• olive oil.

Cooking time: 1 hour 20 minutes

Calories: 118.

How to bake:

1. Beat rye flour together with eggs, then pour in milk, stevia powder;
2. Melt the margarine, it should not be hot, pour it into the rest of the ingredients;
3. Mix everything and let stand for ten minutes;
4. Bake pancakes according to the standard: in a hot pan and a small amount of olive oil;
5. After the pancakes are ready, it's time to start making the filling. Peel off the grapefruit, remove its white fibers and seeds;
6. Cut the resulting slices in half;
7. On one pancake, put a couple of pieces of citrus right in the center, pour over a small amount of yogurt and sprinkle with a gram of cinnamon;
8. Wrap everything in an envelope and do the same with the rest of the pancakes until the filling is gone.

Options for pancake fillings allowed for diabetics

As a sweet filling, you can use any permitted fruit. For example, apples. They must be peeled from the skin and cores, cut into small pieces. After that, transfer to a saucepan and add about 25 g of butter substitute here. Stew the fruits until they are soft, then put on pancakes and wrap.

And you can cook a similar fruit and berry filling. All products must be grated or mashed, then mixed and added to taste with a sweetener. It can be stewed, or it can be served fresh as a filling.

To prepare the vegetable filling, you will need fresh cabbage, onions, greens, eggplant. Finely chop the cabbage and send to stew. Finely chop the onion along with the herbs. Eggplant soaked in salt water should be cut into cubes. Add these three ingredients to the cabbage and simmer until fully cooked, after which you can immediately distribute over pancakes.

You can add a little sweetener or fructose to the cottage cheese. Need a product with a low percentage of fat content. Serve immediately, or you can add nuts, berries or fruits.

From meat it is worth giving preference to beef or poultry. A piece of meat should be washed and cut into small pieces, sent to the pan to stew. Add finely chopped herbs and onions here, stir. You can lightly salt and simmer until it is fully cooked.

Lean fish should simply be boiled, then add a little salt and a couple of drops of lemon juice. Disassemble with your hands into small fibers, pull out all the bones, serve with pancakes.

You should not cook pure nut filling, it is too high-calorie. It is better to dilute it with permitted berries and fruits. To make the mass homogeneous, you can puree the fruit part, and grind the nuts in a blender or meat grinder.

Serve with low-percentage yogurt, caviar, herbs, lemon juice. It is important to eat no more than three pancakes at a time, it is better to start eating in several doses. Before use, it is advisable to calculate the total calories of pancakes and toppings.

For the splendor of pancakes, you can use several methods at once. Someone adds soda, someone adds yeast, someone cooks with highly carbonated mineral water, and someone pours in vodka. There is one more option. It consists in magnificently whipped proteins.

Steep protein foam should be introduced at the very end when kneading the dough, when all the ingredients are already mixed. Using a spoon, not a whisk, mix the foam into the total mass and immediately start baking. In this way, pancakes are thin, airy.

Also, when cooking, you can use not only ordinary sunflower oil. It is enough to take a piece of unsalted bacon and chop it on a fork. Before you pour the pancake into the pan, you need to grease it with this piece, on the sides too. Then the pancakes will not have dry crispy edges.

In addition, you can use different types of oils: olive, peanut, hemp, pumpkin, mustard, corn. Coconut oil can be used by diabetics. But cooking with sesame oil is not recommended, since it is not intended for high temperatures.

In order for rye flour pancakes to turn out the first time, it is very important to ignite the pan well. It should be very hot, so you need to put it on a strong fire in advance, at least for five minutes.

All ingredients for the dough should have the same room temperature, unless the nuances are provided for in the recipe itself. That is, eggs, butter, even flour should be at room temperature. You can simply pull out the ingredients on the table in advance, and after half an hour start cooking.

Rye pancakes are delicious, unusual and healthy. This type of flour is sold in many stores and at an affordable price, and therefore there will be no problems finding the main product. But the whole family will enjoy!

Baking from rye flour has an amazing taste, completely different from that of wheat. And the taste, and the consistency of the dough, and its texture. In theory, rye pastries are healthier, but I usually bake with wheat flour, and therefore working with rye is even more unusual for me 🙂

The rye pancakes turned out unexpectedly: the white flour just suddenly ran out, and when the dough for pancakes on kefir is already kneaded, you won’t run to the store, because the dough may be overdone in the meantime. And I have had rye flour ever since I baked homemade bread and rye muffins. The solution was found, and now rye flour was added to the dough for pancakes, it turned out about 1: 1, that is, wheat and rye in half. Then it turned out that this is the best combination. The dough turned out very nice looking, so colorful!

And pancakes made from rye flour are ruddy, more “swarthy” than usual, with a pleasant brownish-golden hue. And they turned out to be unusual in taste, very tender and, as it were, a little sweet. The kids tried it and said they liked white flour pancakes better, but as they said that, they kept on eating rye pancakes! 🙂

And one more thing, I want to note that the rye flour pancake, although very tender, is perfectly removed from the pan! Unlike wheat, cooked using the same technology, there were absolutely no problems with sticking and turning over. And this despite the fact that I forgot to add vegetable oil to the dough.

Ingredients:

I don’t remember exactly how many things there were, I wasn’t going to take a picture at first. But I think aiming accuracy in proportion is not needed, these pancakes are such that they will succeed in any way.

• 2-3 eggs;
• 3 tablespoons of sugar;
• about 2 cups of kefir and 1 cup of milk;
• 0.5 teaspoon of soda;
• flour - how much is needed for a normal consistency for pancakes, so that the dough is not too liquid, but pours well: about 1-1.5 cups;
• 1-2 tablespoons of sunflower oil.

How to bake:

Eggs well, fluffy beat with sugar with a mixer. Pour in kefir, pour in soda and mix. Sift the flour into the dough - not all at once, but gradually, stirring and observing whether it is enough or more to add. If you overdo it and the dough is thick, don't worry - we still have milk according to the plan. Pour it into the dough and beat with a mixer, this is the best way to get the dough for pancakes without lumps.

You can also add vegetable oil to the dough so that pancakes are better removed - if you bake from wheat flour, this is a must, but from rye flour, surprisingly, forgotten oil did not affect the ease of removing pancakes.

If the dough is still thick, you can add a little water. If watery, add flour and beat again.
We heat the pan harder and grease it with a thin layer of vegetable oil with a cotton swab wrapped in gauze.

Pour the batter into the pan with a ladle and rotate it slightly so that it is evenly distributed. We bake a pancake on high heat for 20-30 seconds.

Flip the pancake with a spatula and bake on the other side.

Ready pancakes are removed on a dish.

Try it, we liked the rye pancakes!

Those who have already come across the recipe for this traditional Slavic cuisine know how laborious it is. Rye flour pancakes on kefir, in comparison with classic sourdough or yeast pancakes, are prepared so quickly and simply that it is impossible not to make them! If you have long wanted to try to cook this deliciously juicy, very tender homemade pastry, but were afraid to get stuck in the kitchen for the whole day, our article is for you!

Pancakes according to this recipe go well with both savory and sweet fillings. With them you can make unusual spicy snack rolls or serve as a dessert, if you season with cinnamon, vanilla and wrap fried apples inside. Huge room for experimentation!

In addition, these are pancakes with a small amount of calories. But how to find out the calorie content of pancakes or how to reduce it, you will learn from our detailed articles.

But, for starters, let's take on board the basic recipe for creation.

Homemade rye pancakes on kefir

Ingredients

• - 2 pcs. + -
• Kefir 2.5% - 250 ml + -
• — 250 ml + -
• Baking rye flour- 180 g + -
• - 2 tbsp. + -
• — 2 pinches or to taste + -
• Soda - 1.2 tsp + -

How to bake pancakes from rye flour on kefir step by step

1. We combine eggs, kefir and sugar. Mix well with a mixer and start adding flour. We do this in portions with a tablespoon, so it will be better to track the changing density.
2. When half of the flour is in the dough, pour all the water into it at once, it should be very hot. The temperature is needed so that the flour swells quickly and you can start baking.
3. Pour salt, soda, mix again and put the pan on the fire.
4. When it warms up for 20-40 seconds, pour 1 tsp. odorless vegetable oil. We stand for another 10 seconds and spread the dough with a ladle in a thin layer.

Fry on both sides, holding the first a little longer.

Lubricate the finished pancakes with oil or do without it, but simply cover the entire stack with a lid so that they do not get stale. If we want to serve pancakes with cold filling, be sure to cool it down, or we can put it on the table piping hot!

Well, if you have a desire to try something even more unusual and tasty, try baking according to the following recipe.

Sweet rye pancakes on kefir with orange peel

It turns out a real delicacy, ideal for morning tea or weekend afternoon tea.

Ingredients

• Rye flour - 100g;
• Fat-free kefir - 300 ml;
• Eggs - 2 pcs.;
• Zest of ½ orange;
• Sugar - 4 tablespoons;
• Salt - ½ tsp;
• Soda - 1/3 tsp;
• Cinnamon - 1 tsp

We cook kefir pancakes from rye flour with our own hands

1. To begin with, we prepare the zest: wash the orange, wipe it dry, then three on a fine grater one half.
2. Beat the eggs with kefir, add sugar, salt, zest, cinnamon, add flour and soda in portions and bring to uniformity. If necessary, add a little hot water if the dough seems too thick for us.
3. We put a frying pan greased with oil on the stove and start baking. Pancakes are more tender than wheat pancakes and their flavor due to spices is completely different. They can be lubricated with butter, vegetable oil, or you can leave it like that, in any case, the dessert will turn out to be delicious!

To cook pancakes on kefir from rye flour, you need nothing at all: half an hour of time and simple products, and the pleasure is a sea! Treat yourself and your family or friends who dropped in for tea with an original and simple dish!

Two video recipes for pancake dough from the chef of our site

Povarenok has many proven pancake recipes that you can find in the video or on our website.

Pancakes made from rye flour have a unique taste, somewhat similar to waffle dough, so kids like it. They are served with different fillings, fried with salt and cooked in a crepe maker.

Pancakes are a primordially Slavic dish; not a single festival or celebration could do without them, especially Maslenitsa. This is where pancakes of all kinds are rampant, but special attention was paid to rye delicacies, because rye was the leading “breadwinner”: bread and pies, pancakes and pancakes, kvass and jelly - in poor families in Rus', these dishes were prepared from it. My grandmother called her “mother rye” and respected her very much, holding a bunch of dried ears at the icon.

calories

Rye pancakes are considered healthier and less high-calorie compared to classic wheat flour pancakes, which is why they are so loved by slimmers and healthy eaters.

In 100 grams of rye pancakes, there are 167 callas, and if you take lean products, only 150 callas. The remaining calories depend on the filling and related products or sauces: sour cream, honey, bechamel sauce or berry syrups.

Classic milk recipe

The treat goes well with sweet fillings - cottage cheese, fruit or jam. Wafer taste combined with sweet syrup from berries or fruits will not leave indifferent even the most sophisticated gourmet.

Ingredients:

• 1 glass of rye flour;
• 2 glasses of fresh milk;
• 2-3 eggs;
• 2-3 tbsp. spoons of sugar;
• ½ teaspoon of soda and citric acid;
• salt on the tip of a knife;
• vegetable oil 3-4 tbsp. spoons.

How to cook:

1. In a deep bowl, mix flour, salt, soda and citric acid. Add sugar and mix everything.
2. Pour in 1 glass of milk and mix thoroughly with a blender. If there is no blender, we actively work with a whisk to avoid the appearance of lumps.
3. In a separate bowl, beat the eggs until foamy and pour in the remaining milk.
4. Whisking constantly, pour the egg-milk mixture into the flour mixture.
5. Stir until smooth, add vegetable oil and mix again.
6. Let the dough "breathe" for at least 20 minutes. It will look thicker than in a recipe with wheat flour. Don't worry, that's the way it should be.
7. Bake in a hot frying pan, lightly oiled until deep brown, turning carefully so as not to tear. Pancakes will turn out fluffy and fragrant.
8. Fold in a pile, brushing with oil. If you plan to use the filling, wrap it in a still warm pancake and put it in a bowl, covering it with a clean towel or napkin.

Video recipe

Pancakes from rye and wheat flour on kefir

Adding wheat flour to the dough makes the pancakes more elastic and less brittle, which makes it possible to roll them into tubes or give them other shapes, filling them with a variety of fillings. Kefir gives a slight sourness to rye dough, which makes them even more refined in taste.

Ingredients:

• 2.5 cups of kefir or yogurt;
• ⅔ cup of rye flour;
• ⅓ cup of wheat flour;
• 2 eggs;
• ½ teaspoon of salt and soda;
• 2 tbsp. l. vegetable oil.

Cooking:

1. Kefir dough is kneaded in the same way as for milk pancakes, but citric acid is not added.
2. The mass should be infused for at least 30 minutes at room temperature.
3. Bake pancakes on each side for 2-3 minutes, being careful not to burn, as rye dough is darker in appearance compared to wheat, so it's easy to miss browning when cooked.

Videos cooking

Pancakes "Borodino"

So the pancakes were named for the pleasant aroma that spices add to the dough when kneading the dough. They are ideal for savory fillings of meat, fish and caviar, mushrooms and cheese, meat pies, vegetables and savory sauces.

Ingredients:

• 2 eggs;
• 2 cups of kefir;
• 1 glass of rye flour;
• ½ salt and soda;
• 2 tbsp. tablespoons of vegetable oil;
• 1 teaspoon of cumin and coriander seeds.

Cooking:

1. Toast the spice seeds in a hot dry frying pan for 2-3 minutes to bring out the aroma as much as possible. Lightly crush in a mortar, avoiding complete scattering.
2. Mix flour with spices, soda and salt.
3. Pour half of the kefir into the mixture and mix thoroughly, checking that there are no lumps. You can use the blender at low speed.
4. In a separate bowl, beat the eggs, add the rest of the kefir, stir until smooth.
5. Pour the egg-kefir mixture into the prepared flour mass with spices, knead until a uniform consistency. If the dough is too thick, add a little boiled but chilled water.
6. Let the mass stand at room temperature for at least half an hour. Cover the container with a towel so that the dough does not wind and can “breathe”.
7. Bake in a greased frying pan until golden brown and fill with filling while still warm. Although pancakes are amazing even without it, they taste like Borodino bread.

Lean rye pancakes on the water

Suitable for adherents of a low-calorie diet, vegetarians and those who observe Christian fasts. Due to the use of carbonated water, the dough becomes saturated with bubbles and openwork when baking.

Ingredients:

• 1 glass of rye flour;
• 2 glasses of sparkling water;
• 2 tbsp. spoons of sugar;
• ½ teaspoon of salt;
• 2 tbsp. tablespoons of vegetable oil.

Cooking:

1. The dough is prepared in the same way as all other types.
2. After proofing, bake on a hot frying pan, carefully turning over so that fragile pancakes do not tear.
3. The pancake recipe is good for both sweet and savory toppings and sauces.

• Rye pancakes become more fragile during baking compared to wheat pancakes, so it is better to bake in a pan with a small diameter. The ideal size of the pan is 15 cm, in which it is easier to turn them over and maintain integrity.
• It is better to turn over with a wide spatula.
• If each pancake is generously greased with a beaten egg and sugar, stacked in a pile and baked in the oven, you get an amazingly tasty pancake. Poured with berry syrup, it will decorate any tea party.
• During baking, you need to periodically wipe the pan with an oiled napkin, then the pancakes will not stick and will not tear when turning over.

Rye flour pancakes can be served with any filling: sweet with condensed milk or fresh berries, with whipped cream or hot chocolate. The most inveterate gourmet will find something special in the combination of rye pancakes and thin slices of red fish, parsley leaves or green onions. With a piece of smoked