Blueberry Rye Pancakes with Molasses Syrup

🧂 Ingredients

• ½ cup (70 g) whole wheat pastry flour
• ½ cup (60 g) light rye flour
• 2 tablespoons (24 g) granulated sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon kosher salt
• 1 cup (240 mL) buttermilk
• 1 large egg

  yolk and white separated
• 1 large egg white
• 1 tablespoon (15 g) unsalted butter, plus more for cooking

  melted
• ½-¾ cup fresh blueberries
• ¼ cup (60 mL) pure maple syrup
• 1 teaspoon unsulfured dark molasses

Instructions

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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
• 6 Serve the pancakes with warm molasses syrup and garnish with fresh blueberries
  as desired.

Nutrition Info