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home > recipes > breads > rye pancakes
1 pint sour milk or buttermilk 1 egg 3 cups of rye meal 1 cup of corn meal 1/2 cup of molasses 1 teaspoon of baking soda 1 teaspoon of salt Mix well and fry in smoking hot fat; dip the spoon first in the hot fat, then take up a piece of the dough a little larger than an English walnut, using the tip of the spoon. Shape it a little as you take it up, then drop it quickly into the fat. These require longer cooking than doughnuts. Roll, while still hot, in sugar and serve with coffee. Or serve them plain with maple syrup.

Rye Pancakes


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list all recipes for BREADS (358)
list all recipes by DAVE (405)


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(posted March 28, 2006)

1 pint
sour milk or buttermilk
1
egg
3 cups of rye
meal
1 cup of
corn meal
1/2 cup of
molasses
1 teaspoon of
baking soda
1 teaspoon of
salt

Mix well and
fry in smoking hot fat; dip the spoon first in the hot fat, then take up a piece of the dough a little larger than an English
walnut, using the tip of the spoon.

Shape it a little as you take it up, then drop it quickly into the
fat.

These require longer cooking than doughnuts.

Roll, while still
hot, in sugar and serve with coffee.

Or serve them plain with maple syrup.


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