Rye Pancake Mix

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Last week, students created a rye pancake mix with rye harvested from the BASCP garden. After the rye was harvested, students collected rye berries (seeds) and ground them into flour. Here is Farmer Lou’s recipe:


1-2 Tablespoons rye berries

1 cup Organic Rye Flour

1/4 tsp salt

1-2 tsp sugar (your child’s choice)

1/2 tsp baking soda

1/2 tsp baking powder (you can add up to another 1/2 tsp of baking powder)

1 large egg

1 cup milk, or buttermilk (or for Dairy-free- water or dairy- free milk)

2 Tbs olive oil or melted unsalted butter

Oil for greasing


 in a medium bowl, whisk together egg and milk or buttermilk or water. While whisking, add olive oil or melted butter.

Add flour mixture to egg mixture, and stir together in a few strokes.

Heat a skillet over medium-high heat. When hot, brush lightly with oil. Drop batter on griddle with a medium-size spoon to make a 3-inch cake. Cook until center is bubbly and edges are nearly dry, about 2-3 minutes. Flip and cook the same amount on the other side.