Savory Rye Pancakes Recipe
Dill-infused rye pancakes with a crème fraîche and smoked salmon topping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Electric griddle
- Cookie scoop
- Cooling rack
- Hand mixer
- Skillet
- Stove
- Mixing bowl
- Whisk
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 1/2 cup (53g) King Arthur Organic Medium Rye Flour
- 1/2 cup (57g) King Arthur Golden Wheat Flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon table salt
- 2 large eggs, separated
- 2 tablespoons (28g) butter, melted
- 3/4 cup (170g) buttermilk
- 1 tablespoon fresh dill, chopped
- 1/2 cup (113g) crème fraîche
- 1 tablespoon chives, fresh preferred, chopped
- 6 to 8 ounces smoked or cured salmon, thinly sliced
- lemon wedges, capers, fresh dill or chives, for garnish and serving; optional
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