Pancakes for breakfast are a real treat. I have a bit of an obsession with rye, not only for health reasons but also because I really like the flavour, and it just adds something to so many things. I didn't grow up with American pancakes (they were something you saw in the movies), and never had pancakes in the morning - they were a treat or even dinner. I started making this recipe in the early 1990s when I was living in Washington D.C. and I was very influenced by American cooking.
- 3 eggs
- 350 millilitres buttermilk
- 100 millilitres single cream
- 1 vanilla pod
- 150 grams wholegrain stoneground rye flour
- 150 grams plain flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1½ teaspoons coarse salt
- 300 grams fresh blueberries
- About 75 grams butter (for frying)
- golden syrup (to serve)
Rye Pancakes With Blueberries and Golden Syrup is a guest recipe by Trine Hahnemann so we are not able to answer questions regarding this recipe
- Beat the eggs in a large mixing bowl. Add the buttermilk and cream and beat again. Split the vanilla pod (bean) in half lengthways and scrape out the seeds using the tip of a knife. Mix the vanilla seeds, both flours, sugar, baking powder, bicarbonate of soda (bicarbonate of soda) and salt together in a bowl, then fold into the egg mixture and beat again to a smooth, thick paste. Stir in two-thirds of the blueberries.
- Melt a little of the butter in a frying pan and spoon 3 round pancakes into the pan, about 10cm/4in in diameter. Fry until golden underneath, then gently turn them over and cook until nicely browned on both sides. Repeat with the remaining batter, adding butter to the pan with each batch and keeping the cooked pancakes warm under a tea towel while you make the rest.
- Serve right away, with the remaining blueberries and drizzled with syrup.