Trine Hahnemann’s Rye Pancakes With Blueberries And Golden Syrup


Pile up a plate with these delicious rye pancakes for the ultimate weekend treat.

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

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.

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