Extra fluffy whole grain pancakes made with whole wheat pastry and rye flour, filled with plump fresh blueberries, and topped with an easy two-ingredient molasses maple syrup!
Blueberry Rye Pancakes:
½cup (70 g)whole wheat pastry flour
½cup (60 g)light rye flour
2tablespoons (24 g)granulated sugar
¼teaspoonDiamond Crystal kosher salt
1cup (240 mL)buttermilk
1large eggyolk and white separated
1large egg white
1tablespoon (15 g)unsalted butter, plus more for cookingmelted
¼cup (60 mL)pure maple syrup
1teaspoonunsulfured dark molasses
Prepare the Pancake Batter: In a medium mixing bowl, whisk together the whole wheat pastry flour, rye flour, granulated sugar, baking soda, baking powder, and salt. Set aside.
In a large measuring cup, whisk together the buttermilk, 1 egg yolk, and melted butter – setting both egg whites in a separate large mixing bowl. Gently stir the buttermilk mixture into the dry ingredients until the dry ingredients are just absorbed. Set aside.
Using a large whisk or hand-held mixer, whisk the egg whites until they are fluffy and reach soft peaks. Gently fold the egg whites, in two separate additions, into the pancake batter. Fold in the fresh blueberries.
Heat a tab of butter in large non-stick or cast-iron skillet over medium heat. Once the butter begins to sizzle, add batter to pan (you can always a test coin-sized pancake to check whether the pan is ready). Once bubbles begin to form on the top of the pancake, flip carefully and continue to cook on other side until golden brown. This step is easier if you keep pancakes no larger than 5 inches in diameter. Adjust heat as needed.
Make Molasses Syrup: Meanwhile, combine the maple syrup and molasses in a heatproof pitcher. Stir together well and heat in the microwave for 20 to 30 seconds until hot.½
Serve the pancakes with warm molasses syrup and garnish with fresh blueberries as desired.
Tips for Success:
Rye flour generally comes in two forms (light and dark). I found mine in the bulk bin of my favorite grocery store! If you cannot find rye flour – or do not wish to use it – you can substitute the rye flour with 1/2 cup (70 g) of additional whole wheat pastry flour.