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Estonian Savory Rye Flour Pancakes
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.
đ§ Ingredienser
- 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 Sour cream or crĂšme fraĂźche
đšâđł Instruktioner
- 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 crĂšme fraĂźche.
đĄ Proffstips
- âThe batter for these pancakes will be thicker than traditional American pancakes due to the rye flour.
- âEnsure the egg whites are folded in gently to maintain the fluffiness of the pancakes.
- âThe filling can be made ahead of time and reheated.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.