Blueberry Rye Pancakes With Molasses Syrup Recipe

Cooking Directions

• STEP 1.In a large bowl, whisk together the rye flour, all-purpose flour, baking powder, sugar, and salt.
• STEP 2.In a separate bowl, whisk together the milk, eggs, and melted butter.
• STEP 3.Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
• STEP 4.Heat a non-stick skillet or griddle over medium heat. Pour 1/4 cup of batter onto the skillet for each pancake.
• STEP 5.Cook until bubbles form on the surface of the pancake, then flip and cook for an additional 1-2 minutes.
• STEP 6.Serve the pancakes warm with the molasses syrup.
• STEP 7.To make the molasses syrup, combine the molasses, water, and butter in a small saucepan. Heat over medium heat until the butter is melted and the mixture is heated through. Serve warm.

Cooking Tips

• Be careful not to overmix the batter, as this can result in tough pancakes.
• If you prefer thinner pancakes, you can add a little more milk to the batter.
• To keep the pancakes warm while cooking the rest of the batch, place them on a baking sheet in a preheated oven at 200°F (93°C).

Storage and Serving

• These pancakes are best served immediately while still warm.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, simply place the pancakes in a toaster or warm them in a skillet over low heat.