Rye Pancakes With Vinegar Sugar Syrup |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 24 |
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An early recipe from the 1700's using molasses and rye flour . An unusual condiment rather than using pancake syrup is sugar and vinegar (see below). These are very rich pancakes. Don;t knock it til you try it. Ingredients:
3 cups rye flour |
1 cup white unbleached (if possible) flour |
1 cup molasses |
1 tsp salt |
1 tsp cream of tarter |
2 eggs |
2 cups milk |
1/2 cup of dark rum (yes for breakfast and for flavor) |
sugar |
vinegar |
Directions:
1. Combine all the ingredients except the sugar and vinegar, beat and fry the pancakes on a hot, greased griddle. (You can use butter, cooking spray, bacon drippings etc)
2. If the batter is too stiff add more milk
3. Fill a small bowl with sugar, add small amounts of white or apple cider vingar (I use the apple cider vinegar) and stir until the sugar has the consistency of a spreadable butter (this is where your own taste comes in try it as you make it, it should be more sweet than sour)
4. Dab the pancakes in the sugar/vinegar as you are eating them.
5. Don't knock it til you try it. The sweet/tart flavor of the vinegar/sugar and the rye go very well together.
6. Round it out with a good sage sausage
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