Rye pancakes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs; beaten | |
| ⅓ | cup | Molasses |
| 1½ | cup | Milk |
| 3 | cups | Rye flour |
| 2 | tablespoons | Nutritional yeast |
| 1 | teaspoon | Salt |
Directions
Blend eggs, molasses and milk. Sift remaining ingredients together and stir into liquid mixture. Drop spoonfuls onto hot oiled pan or griddle. Brown lightly on both sides. Serves 6.
Formatted by Mardi Desjardins March 12, 1998 Recipe by: The Natural Foods Cookbook by Beatrice Trum Hunter, 1972 Posted to MC-Recipe Digest by Mardi <amdesjar@...> on Mar 12, 1998