Rye Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Wholesome rye and wheat flour pancakes sweetened with sorghum syrup. Nutty and hearty with subtle molasses notes. A satisfying breakfast that feels more indulgent than everyday pancakes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 tablespoons unsalted butter
- 1 tablespoon sorghum syrup
- 1/2 cup rye flour
- 1/2 cup white wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 to 1 cup whole milk
- Butter (for frying)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 572mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 529mg
- Calcium
- 151mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 572MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.