HomeRecipesTrine Hahnemann’s Rye Pancakes With Blueberries And Golden Syrup Pile up a plate with these delicious rye pancakes for the ultimate weekend treat. Ingredients 3 eggs 350ml buttermilk 100ml single cream 1 vanilla pod 150g wholegrain stoneground rye flour 150g plain flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon bicarbonate of soda 1 1/2 teaspoons coarse sea salt 300g fresh blueberries 75g butter, for frying golden syrup, to serve Method 1 Beat the eggs in a large mixing bowl. Add the buttermilk and cream and beat again. Split the vanilla pod (bean) in half lengthways and scrape out the seeds using the tip of a knife. Mix the vanilla seeds, both flours, sugar, baking powder, bicarbonate of soda (baking soda) and salt together in a bowl, then fold into the egg mixture and beat again to a smooth, thick paste. Stir in two-thirds of the blueberries. 2 Melt a little of the butter in a frying pan and spoon 3 round pancakes into the pan, about 10cm in diameter. Fry until golden underneath, then gently turn them over and cook until nicely browned on both sides. 3 Repeat with the remaining batter, adding butter to the pan with each batch and keeping the cooked pancakes warm under a tea towel while you make the rest. 4 Serve right away, with the remaining blueberries and drizzled with syrup. Recipe courtesy of Trine Hahnemann’s Scandinavian Comfort Food.