Rye & Beer Pancakes (Rug Pandekager) Recipe - PureWow
The rye and beer pancakes (rug pandekager) from Nichole Accettola’s new cookbook, “Scandinavian from Scratch,” proves the power of cooking with your favorite pilsner or pale ale. Read on for...
Ingredients
- Berry Compote
- 1 cup (150g) fresh blackberries
- ¼ cup (50g) sugar
- 1 teaspoon fresh lemon juice
- 1 cup (150g) frozen raspberries
- Rye & Beer Pancakes
- ⅔ cup (70g) cake flour
- ¾ cup (85g) rye flour
- ¼ teaspoon kosher salt
- 4 eggs
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted, plus more for greasing
- 1 cup beer (pilsner or pale ale)
- 1 cup heavy cream
- 3 tablespoons confectioners’ sugar
- Berry compote or fresh fruit, for serving
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