Vegetable Rye Pancakes

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Ingredients (use vegan versions):


  • 1/2 Cup rye flour
  • 1/4 Cup whole-wheat flour
  • 1/2 teaspoon baking powder
  • 2-3 tablespoon finely chopped red bell pepper
  • 2-3 tablespoon finely chopped carmelized onions
  • 1/4 teaspoon salt
  • 1/2 Cup Soy or rice milk (I used Edensoy Vannila. I’ve also used Rice Dream)
  • 1/4 Cup water

Directions:

The following is a modification of Tina’s rye pancakes with a
different flavor focus as well. These pancakes are almost good enough
to eat alone but still taste better with a sweet topping such as
Tina’s Sweet Potato/Apples or perhaps even plain apple sauce. I made
and ate a whole batch of these by myself last night. Yum. (Thanks,
Tina, for the ideas.)


(Carmelize onions using your favorite method – mine is with balsamic
vinegar – I prepare a big batch at the beginning of the week and use
it throughout the week.)


In a small bowl, combine dry ingredients and mix in the liquid. Let
the batter stand for a few minutes. While batter stands, heat up a
skillet/griddle. Use your favorite low fat greasing technique (I use
a stick of butter which I rub lightly over the hot griddle. A single
stick can last for months this way.)


Heat the skillet over medium flame. Pour the batter onto the griddle
to form 4 pancakes. The batter is very thick but should pour well.
The pancakes should be around 4-6″ wide and around 1/2″ thick when
done. Use a spoon or fork to spread pancake mix, if necessary.


Once the pancake has browned on bottom, turn over and reduce heat to
low. Keep on griddle for as long as you like (till bottom has lightly
browned) then turn up heat again for another minute.


Remove pancakes serve with a sweet fruit sauce or try it by itself.
The pancakes will have a crisp crust and a chewy inside. Yum.


NOTE: If you like corn these pancakes would be really great with whole
kernels added as well…

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