Pancakes of rye bread
An unusual recipe for thin pancakes - unsweetened bread pancakes with milk. The basis of the dough for these original pancakes is the usual rye bread. A great way to find a use for stale bread! Products (for 4 servings)
Rye bread - 200 g
Milk - 300 ml
Eggs - 3 pcs.
Wheat flour - 3 tablespoons
Baking powder - 1/2 tsp.
Sugar - 1-2 tbsp.
Coriander ground - pinch
Paprika powder - a pinch
Ground red pepper - pinch
Salt - to taste
Vegetable oil (for frying) - 2-3 tbsp
Prepare the products according to the list.
Bread can be fresh or stale.
If you prefer, you can make these "bread pancakes" not from rye, but from rye-wheat, bran or wheat bread. However, it is rye bread that gives the pancakes the most intense color and flavor.
Break the bread into small pieces.
Transfer the slices of bread to a deep container and pour milk over them. If you have stale bread or croutons, leave for 5-10 minutes to let the bread soak.
Whisk the soaked bread together with the milk on high speed of a blender for about 2-3 minutes, until smooth.
Add the eggs, sugar, salt, coriander, paprika and red pepper. Stir.
Add flour and baking powder in batches, stirring each time.
Grease a frying pan with vegetable oil and heat well over medium heat. Pour about a ladleful of batter into the skillet and spread it across the bottom, gently tilting the skillet sideways. Bake the pancake over medium heat for about 2 to 3 minutes, until set.
Flip the pancake and bake for about 30 seconds more.
Transfer the finished pancake to a plate and proceed to fry the next one. Fry all the pancakes in this way.
Unusual thin pancakes with milk, from rye bread are ready. Serve them to the table, if you want, top with sour cream, ketchup or any other sauce of your choice.
Bon appetit