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Buttermilk Rye Pancakes with Berry-Honey Syrup

March 10, 2012

The Midwestern Gentleman and I have been enjoying our continued foray into traditional Icelandic cooking via The Jungle Effect recipes.  This surprisingly nutritious breakfast is one of our favorites.  These thick, hearty pancakes are filling and delicious, and leave us feeling energized instead of slipping into a sugar-coma (unlike many sweeter, white-flour based pancakes).  That’s an important feature for our Sunday brunch tradition, since the Gent usually has a long training run in the early afternoon.  He claims that these pancakes are the perfect fuel for his longer runs.  (For more of the Gent’s thoughts about running, training fuel, and gear, check out his blog, Chasing 42: Life, the Universe, and Running.)

The original recipe calls for blueberries, but any dark berry rich in antioxidants will do.  We tend to use whatever frozen berries are on sale, and for this batch we used blackberries.  I also like to simmer the syrup with cinnamon, both for its taste and its health benefits.

Buttermilk Rye Pancakes with Berry-Honey Syrup

(recipe modified from The Jungle Effect)


1 cup rye flour

1/2 cup whole wheat flour

1 Tbsp baking powder

dash of salt

2 eggs

1 3/4 cup buttermilk

1 Tbsp oil or melted butter

Berry-Honey Syrup

2 cups fresh or frozen berries

2 Tbsp lemon juice

1/2 cup honey

1/2 tsp ground cinnamon

For the pancakes: Sift the dry ingredients together in a large bowl.  In a smaller bowl, whisk together the eggs, buttermilk, and oil (or melted butter) until smooth.  Pour the wet ingredients over the dry ingredients and whisk until combined.

Heat a skillet over medium heat.  Lightly oil or butter the skillet, and ladle out about 1/4 cup – 1/3 cup of batter per pancake.  Cook until the batter is bubbly and the edges appear dry.  Flip the pancake and cook the other side until golden brown. Keep the pancakes warm under a cloth napkin or in a low oven until the entire batch has been cooked.

For the berry-honey syrup: Bring the berries, honey, lemon juice, and cinnamon to a boil in a small saucepan.  Lower the heat and simmer for 10 minutes.  Serve warm.

  1. March 11, 2012 10:52 am

    I just made this pancakes, I found the butter too thick. You need to add more buttermilk

  2. March 11, 2012 8:26 pm

    Susana, you can certainly add buttermilk until the desired consistency. The recipe as I posted it adds more buttermilk than the original in The Jungle Effect, because I also found the batter to be very thick. However, they are supposed to be thick, slow-cooked pancakes rather than flapjacks or crepes.

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