Rye sourdough pancakes: Updated with pictures and alt methods for non-sourdough

[Major Nikon]

5. The rye is completely optional

I like working with various whole wheat flours and rye is my favorite. Whole wheat flour has lots of sharp edges at the microscopic level, so you don't get as many large bubbles and as much leavening (which is kind of a good thing for this recipe). I also just like the taste of rye and I think it adds a lot to pancakes.

One change I made to the recipe is to sift the baking soda. On the first batch I got a little chunk in the final pancake and it made one bite taste dog awful.

I made this recipe again today and this time I used my hand to do all the mixing both for the ferment and the final batter. I think it works better that way. Rye is really sticky so you might want to use a rubber glove.