Rye Pancakes

When one hears the phrase, "Rye Pancakes" it does not typically stir feelings of gustatory delight. The usual reaction is, "Yuck." In fact, at one of The Bag Lady's recent demos, it was an audible "YUCK! WE HATE RYE!" that resounded from an unguarded tongue. However, these puppies changed the tune of those unbelievers.


Stereotypical rye products are often paired with molasses and caraway seeds. Sadly, many individuals are repulsed by these pungent flavors. Defying stereotypes, The Bag Lady's rye pancakes contain neither molasses or caraway. These flapjacks have a nutty earthy flavor, and are hearty without being heavy and drab. They are porous enough to be nicely infused with syrup, jam, peanut butter or what have you.

Obviously, since it's a bag meal, it is super easy and user friendly. You may be one of those "convenience dry mix users" (I myself have been guilty of such effrontery when away from home), but take a few minutes to whip up a couple bagged rye mixes and you're ready for a major upgrade in your breakfast life for the same amount of time. On top of the ease, you feel "oh so healthy" as you eat them and the staying power is well beyond that of those nasty, spongy, soggy, mix produced things. Our family is definitely a fan, give it a whirl. Join the RYE-volution! I'm sure you'll be pleasantly surprised.



Rye Pancakes
1-12 oz. can evaporated milk
1/3 cup + 2 tablespoons water
Re-closable bag:
2¼ cups rye flour
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
¾ cup brown sugar*
4 tablespoons powdered eggs

Directions
In a large bowl stir all ingredients until batter is smooth. Ladle pancake batter onto a hot oiled griddle. Turn pancakes when bubbles appear and edges are golden brown.

*Be sure to combine brown sugar with other ingredients when you bag your mix or you will have a hard lump of brown sugar as time passes.