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.