Estonian Savory Rye Flour Pancakes

Name: Estonian Savory Rye Flour Pancakes
Prep time: PT25 minutes
Cook time: PT30 minutes
Total time: PT55 minutes
Yield: 4
Cuisine: Estonia
Ingredients: 1 cup Rye flour; 1/2 cup All-purpose flour; 1 teaspoon Baking powder; 1/2 teaspoon Salt; 1/4 teaspoon Black pepper; 2 separated Large eggs; 2 tablespoons Butter, melted; 3/4 cup Buttermilk; 1 tablespoon Fresh dill, chopped; 200 g Ground meat (pork or beef); 1 medium Onion, finely chopped; 2 tablespoons Vegetable oil; 1/2 cup Beef or vegetable stock; for serving undefined Sour cream or crème fraîche

These savory rye flour pancakes, known as 'soolased rukkipannkoogid', are a hearty and flavorful Estonian staple. They are typically thicker than crepes and have a distinct nutty flavor from the rye flour. This recipe features a savory filling, making them suitable for a light meal or appetizer.

準備時間25 minutes

調理時間30 minutes

合計時間55 minutes

分量4

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
In a medium bowl, whisk together the rye flour, all-purpose flour, baking powder, salt, and pepper. Set aside.
2
Separate the eggs. In a separate bowl, whisk together the egg yolks, melted butter, and buttermilk until combined. Add this yolk mixture to the dry ingredients, stirring just until evenly moistened. A few small lumps are okay.
3
In a clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter until just combined, being careful not to overmix.
4
Fold in the chopped fresh dill.
5
For the filling: Heat vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess fat.
6
Pour in the stock and simmer for a few minutes until most of the liquid has evaporated, creating a moist but not wet filling. Season with salt and pepper to taste.
7
Preheat a lightly greased griddle or frying pan over medium heat. Scoop about 1/4 cup of batter onto the hot surface for each pancake. Cook for 2-3 minutes per side, until golden brown and cooked through. You may need to adjust the heat to prevent burning.
8
To assemble: Place a portion of the savory filling onto one half of each pancake. Fold the other half over to create a half-moon shape. Alternatively, you can serve the filling on the side.
9
Serve warm, topped with a dollop of sour cream or crème fraîche.

調理履歴を記録する

💡 プロのコツ

✓The batter for these pancakes will be thicker than traditional American pancakes due to the rye flour.
✓Ensure the egg whites are folded in gently to maintain the fluffiness of the pancakes.
✓The filling can be made ahead of time and reheated.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

For a vegetarian option, use finely chopped mushrooms or a plant-based ground substitute for the meat filling.
Add a pinch of caraway seeds to the pancake batter for a more traditional rye flavor.
Serve with a side of lingonberry jam for a sweet and savory contrast.