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Wholemeal Rye Pancakes

Makes 8-9 pancakes

Deliciously light, airy and moreish, these wholegrain rye flour pancakes are cooked in butter for extra flavour. Serve them with blueberry compote, sesame orange zest (both of which can be made in advance) and a dollop of crème fraîche.

Free from Soya

Ingredients

Change Quantities:
  • BLUEBERRY COMPOTE
  • 150g blueberries
  • 2 tbsp sugar
  • 3 tbsp water
  • SESAME AND ORANGE ZEST TOPPING
  • 1 tbsp orange, zested
  • 3 tbsp caster sugar
  • 2 tbsp sesame seeds
  • WHOLEMEAL RYE PANCAKES
  • 250ml milk
  • 2 tbsp lemon juice
  • 125g Doves Farm Organic Wholemeal Rye Flour
  • 2 tsp baking powder
  • 15g butter, melted
  • 2 eggs
  • butter, for pan
  • crème fraîche, to serve

Blueberry Compote

  1. Put the blueberries, sugar and water into a saucepan over medium heat.
  2. Cook for 4-6 minutes until the berries soften then remove from the heat.

Sesame Orange Zest Topping

  1. Peel the zest from an orange using a zester.
  2. Measure 1 spoon of the sugar and the sesame seeds into a small saucepan over medium heat.
  3. Shake the pan regularly until you see the sugar just starting to melt. Remove the pan from the heat,
  4. Add the orange zest and remaining 2 spoons of sugar and stir vigorously to make small sugary lumps.
  5. Tip everything onto a plate and leave to cool.

Rye Pancakes

  1. Measure the milk into a mixing bowl, add the lemon juice, stir, cover and leave for 30 minutes.
  2. Put the rye flour and baking powder into another bowl and stir to combine.
  3. Melt the butter.
  4. Break the eggs into the prepared milk and beat well.
  5. Sieve the prepared flour into the bowl, adding any bran left in the sieve.
  6. Stir in the melted butter.
  7. Rub a little butter around the inside of a frying pan and put it over medium heat, making sure the butter doesn’t brown.
  8. Tip the batter into the pan to make 10cm/4” circles and cook over medium heat.
  9. When air holes appear in the pancake top(s) and the base is golden, turn the pancake(s) over and cook the other side.
  10. Lift the pancake(s) out of the pan onto a warm plate.
  11. Repeat until the batter is used.
  12. Serve the pancakes with some berry compote, crème fraîche and sprinkled with the sesame orange topping.

Equipment

Zester, small saucepans, non-stick frying pan and mixing bowl
test
By TEST REVIEW
22 Apr 2020
I tried these pancakes this morning. They were light and delicious. I served them with a berry and pineapple fruit salad with a drizzle of maple syrup. Tip for keeping multiple pancakes warm so that they can be served together is to heat your oven to around 150 degrees. Once the pancakes are cooked, pop them in the oven to keep warm while you keep making more. Lay them out next to each other, rather than stacked., otherwise they will go soggy. Worked a treat for us!
By Love to bake
22 Apr 2020
Made these for breakfast this morning. Mixed all the ingredients for the pancakes the night before using some of my Doves Farm sourdough starter. The topping is really delicious and I shall be making this 'sprinkle' for other deserts. Used half the sugar as the blueberries were very sweet. Serve with a dollop of yogurt. Many thanks for a delicious recipe.
By Noelle
25 Feb 2020

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Ingredients

Change Quantities:
  • BLUEBERRY COMPOTE
  • 150g blueberries
  • 2 tbsp sugar
  • 3 tbsp water
  • SESAME AND ORANGE ZEST TOPPING
  • 1 tbsp orange, zested
  • 3 tbsp caster sugar
  • 2 tbsp sesame seeds
  • WHOLEMEAL RYE PANCAKES
  • 250ml milk
  • 2 tbsp lemon juice
  • 125g Doves Farm Organic Wholemeal Rye Flour
  • 2 tsp baking powder
  • 15g butter, melted
  • 2 eggs
  • butter, for pan
  • crème fraîche, to serve

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