Fritters of rye flour with milk

Recipe photo: Pancakes of rye flour with milk The advantages of rye flour over wheat flour are undeniable: it is more nutrient-rich, rich in fiber, and less caloric. Fritters made with rye flour are darker than those made with wheat flour, but they are very tasty and fluffy. For a healthy dessert - the best!  


Rye flour - 150 g

Milk - 250 ml

Egg - 1 egg

Sugar - 75 gr

Soda - 1/3 teaspoon

Citric acid - 1 pinch

Vegetable oil - 4 tablespoons


Prepare the necessary ingredients. If desired, you can take 1 tsp. of baking powder instead of baking soda and citric acid.

The milk should be at room temperature.

Pour the rye flour into a bowl.

Add sugar, citric acid and baking soda to the flour.

Then beat in the egg.

Pour in room temperature milk.

Use a whisk to knead into a smooth dough.

In the resulting dough pour vegetable oil (3 tbsp.).

Knead the fritter dough again and leave for 15 minutes.

The dough should have a slightly thicker consistency than for pancakes, but more fluid than for classic pancakes, more like pancake batter.

You can begin frying.

Heat a little oil in a frying pan, literally grease the bottom of the pan with it (it will take about 1 tbsp total to grease the pan before each pancake). Pour about 0.5 ladlefuls of batter into the center of the pan to make a round and not too thick patty (like a pancake).

Cover the pan with a lid and fry the rye pancakes over low heat for about 2 minutes. The surface should be holey and not sticky.

Turn the fritters over and fry also under a lid over low heat for about 2 minutes more.

Transfer the fried fritters from the frying pan to a plate.

In the same way, fry fritters of the remaining dough, each time greasing the pan with oil.

I made a total of 8 pancakes, 12 cm in diameter.

Rye pancakes with milk can be served.

Honey, jam, condensed milk, sour cream - rye pancakes are good with any addition!

Bon appetit!