12-04-2018, 05:59 AM
My recipe:
1 cup whole rye flour; 1 tsp baking powder; 1.5 cups milk; 1 egg; optional 2 tbsp sugar and 1/4 tsp cinnamon.
Mix dry ingredients with a fork or whisk; mix milk and egg in a separate container. I use an old hand-crank egg beater to give the milk and egg a froth. Then I use the same egg beater to mix the two containers. Unlike wheat, wherein you want the batter a little lumpy, rye batter needs a good beating. Then it needs to set 10-15 as it absorbs the liquid slowly. It gives you chance to adjust the wet/dry balance to suit you. Then cook as usual, though I believe it takes just a tad longer than wheat cakes. They refrigerate or freeze nicely if you end up eating them alone, but I recommend some stretch film between the cakes because they stick together.
1 cup whole rye flour; 1 tsp baking powder; 1.5 cups milk; 1 egg; optional 2 tbsp sugar and 1/4 tsp cinnamon.
Mix dry ingredients with a fork or whisk; mix milk and egg in a separate container. I use an old hand-crank egg beater to give the milk and egg a froth. Then I use the same egg beater to mix the two containers. Unlike wheat, wherein you want the batter a little lumpy, rye batter needs a good beating. Then it needs to set 10-15 as it absorbs the liquid slowly. It gives you chance to adjust the wet/dry balance to suit you. Then cook as usual, though I believe it takes just a tad longer than wheat cakes. They refrigerate or freeze nicely if you end up eating them alone, but I recommend some stretch film between the cakes because they stick together.