Hi guys, it’s been a few weeks since I published my last recipe… in Italy, and now, well, I’m in London and it’s a liiil’ bit different. What? What do I mean? Mmm, everything. Be sure that I’m preparing a post about the food in London…
However let’s get back to our rye flour. Have you ever used it? For my non-very English friends it’s called farine de seigle in French or farina di segale in Italian. For my part, it’s the first time I buy it, and for me it was only used to make delicious French galette (savoury crepe made in Brittany) or bread. Then before to leave Italy, a friend of mine who has a gluten-free diet, taught me this cute little recipe I couldn’t help to make again and again. Even my little Lobster love it! Though I’m not intolerant to gluten, I don’t want to eat only gluten-based product. I, we, need diversity. Rye flour has a low gluten content for a change.
So here is one very simple way to use rye flour, to make vegan (or not) mini pancakes.
Positive: They are so easy and “free-style” to make.
Negative: They could cook faster though, 10-15 minutes for a batch of them in a stressing and hurried world seems like an eternity. Probably on a Sunday morning it could be more relaxing.
Ingredients for 12 mini pancakes:
- 5 big tablespoons of rye flour
- 1 glass of water or milk
- optional: butter, seeds
If you use butter (I love butter!) you need to melt it before to start the recipe.
In a bowl, add rye flour and pour slowly the chosen liquid stirring carefully to obtain a slightly fluid but very creamy consistency (about a small glass). And that’s it. You’re done with the preparation! From here you can add whatever you like: melted butter, a pinch of salt, aromatic herbs, I went for flaxseeds once, and chia seeds this time (lovely!) or you can go for a sweet version and add cinnamon.
Heat a frying pan (PLEASE use a nonstick frying pan) on medium heat (no need for oil or butter). When very hot, drop carefully a tablespoon of the mixture in the pan. It should make a nice mini pancake. Repeat this operation until you covered all the space in the pan, making sure to leave enough space between each pancake so you can flip them.
Wait until they turn a slightly darker colour to flip them (you see the first two pancakes at the bottom of the picture above? They still had some light colour in them).
After flipping them, I usually cook them about 5 minutes on the other side, then another 2 minutes on the first side again.
They are ready when they turn a nice golden colour on both sides.
Allow your rye pancakes to cool down 2 minutes because they will have an… uncooked taste. But don’t worry this will disappear after a few minutes.
And now you can eat your first rye pancakes the way you prefer. Here are some ideas:
- ricotta & honey
- apple puree & brie (see picture below)
- well anything you like really, it’s like bread in the end.
My advice: Milk or water? I would have thought that they would be better with milk but I tried both ways and there is no much difference to be honest. Today I tried with water because I had no milk, and I’m glad I made them anyway because my recently one year old boy had 3 or 4 pancakes in a row and I had a few myself! :)