Fritters 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!
Ingredients
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!